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“»/l 

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/ [ \J 


f THE HOUSEKEEPERS' 


New Cook Book 


EMBRACING 

[nearly one thousand recipes and practical 

SUGGESTIONS TO ALL YOUNG HOUSEKEEPERS 
IN REGARD TO COOKING AND THE 
UTENSILS USED. 


) 




COMPILED BY 

, 

MRS. T. J. KIRKPATRICK. 


/ 

FARM AHD FIRESIDE LIBRARY. 

COPYRIGHTKD, 1881, BY FaBM AND IflRESlDE Co. 


Number 21. 


January, 1883. 


SUBSCRIPTION PRICE, 
PER YEAR, $:>>.<to. 


PUBLISHED BY MAST, CROWELL A KIRKPATRICK, SPRINGFIELD, OHIO. 


fft 


V • 

sLl- 


> 


£ 


•y 

^ Mr 


Entered at (lie I‘oat-oUice at Springfield, Ohio, as second-class mail mutter. 















































NEW LIST OF BOOKS! 

$1 TO $3 BOOKS FOR 25 CENTS EACH. 

Tms cr s-Bccsirac:? to iei a:te raxsmi liblisi: 

One Year, ... ... $3.00 

Sing e Copy, .......35 Cent*. 

For 25 Cents a Copy of any Book in this List will be Sent by Mail, Postpaid. 

Hook No. 11 . Srrrrix of i’rourf wsire Agrirult ore. Heins report* of a course of lec- 

tore* on Agriculture delivered liy the Faculty of the Ohio State I niv* r*ity,t olttiubiis. Ohio, 
consisting of President Ortou, Prof. N. 8. Tow unbend. Prof. AIImt! 11 . Tuttle, I’rof. Robin- 
•ou and others, au<l embraces about forty lecture#. A desirable book for farm* r«. 

Bo >k No. I‘i. Svv no I’nniily Robinson. Or the adventurer of a father, hi« wife and 

four sons on a Dturt Island. T»ia companion volume to Hobitison CruHic is s-.jmi 1 iu 
» intense interest and popularity. It is tho #t >ry of a Salsa family con»o>tiiig of a father, 
hi# wife and four son# who were deserted by the cow ardly action of a captain and hi# sailor*, 
and left upon a storm-tossed vessel, of their miraculous escape trout death, of their life and 
adventure# upon a desert island for many years, and of their deliverance b> a Bnindi vessel. 

R onk No. 13 . Mourr'iold Picture Hook. A selection of stories and pictures for every 

. ni"inl>er of the family. No sucli handsome book for the household has ever been off< red. 
it i#crowded with just such short stories that mothers enjoy reading to children, and chil¬ 
dren delight to hear, arid just such pictu res that please and amuse. The pictures are finely 
szecuted, and cost between two and three thousand dollar# to engrave. 

H ink No. It. Can 1 ,’p by the Sen. By Sir Samuel \V Baker. An intensely interesting 

book, who#** hero, when an infant child, was cast up by the sea from a shipwrecked vessel on 
the coast of Cornwall. Kngla.nl, Tills wonderful story I# too well known to need more thau 
an allusion to it. Its interest is sustained from first to last. 

Hoik No. IT. Life and Times of Garfield. A truthful record of the life of our late 

i resident, containing hi# life from boyhood to his death. This history contains many in¬ 
teresting incldeuis not heretofore published, and is by far the most desirable history of this 
great man published. Should be read by every American citizen. 

Hook No. Iti. The Comi»l<*tp Poultry Hook. Tegetmeier’s Improved. For many year# 

Tegstmeier s Poultry B mk has tie.*n the standard, hut it# price, which is nine dollars, has 
placed it beyond the reach of most people. We have ini proved this great book, and repro¬ 
duce it in this form *•> that tli<* manses can n<>w g**t it for almost nothing. It suits atome 
the plain poulterer, who must m ike the business pay, and the chicken fancier whose taste 
is for gay plumage ami strange, bright bird#. 

Book No. 17 . In D ior nnd Out. A complete book of Amusement#. Tbi» hook afford# 

* n almost inexhaustible fuml of am iisements for evening parties, social gatherings, and 
all festive occasion#, ami healthful recreations for out-door sports of every description, 
with chapter* on ball playing, swim mlng. etc., and is. we believe, the only Im.oK of amuse¬ 
ments with a chapter devoted to the healthy and invigorating sport of Bicycle riding. 

Ho ik No. |N. Genteel llranner*. A complete hand hook of behavior. Tills lac k i# de¬ 
signed to offer inch suggestions as will be valuable to those just entering society, to those 
who desire to understand good breeding, the custom# of good society, and to avoid Incorrect 
ami vulgar habits. 1 nvuluahlc to the y oung manor young lady just entering society. 

**?*'*) i •'i®* f'L The Pntnily Horror Hook. A practical treatise for the .. families. 

IhH I# not Intended to take the place of a doctor, hut to convey a ls*tter know ledge of the 
burn * nay stem to the people. Tills hook will first take up the subject of our body, then of 
our different organs, then the preservation of our health, and then the common disensrs, 
giving the causes winch produce them #o far as known , their symptoms mid their treat¬ 
ment by hygienic means, combined with a proper use of medicine. 

’J} No. *ill. Handy llo-ae Hook. A complete manual for hor-emen, embracing How 

to Breed, Bay, Tram, l sc. Feed, l)rive, and How to Hide a Horse. It also give# thesvmp- 
toms, causes and carve of all known horse diseases. No one who owns or uses a horse 
should fail to have a copy of this book. 

Th" usual price of these books i# from Si.00 to $9.00 each, and have been considered luxu¬ 
ries. "hen they ought to be considered nercessities, and the musses will buy books if pries 
a.>' placed within reach. We offer the best hooks known, at a very low price, to allow every 
person to provide themselves w ith good book#. 

I.!(•!! I HI HI It HOOKS are entirely new. written for us, and our own copyright. 
THK PAGES are ubout Vy by 8 Inches, except the Household Picture Book, which is 
double the size. 

TIIE TYPE is Minion, easy on the eves. THE PAPER Is of a beautiful white color. 

Address FARM AND FIRESIDE COMPANY, Springfield, Ohio. 






THE' HOUSEKEEPERS 

HEW 

COOK BOOK, 

EMBRACING 


NEARLY ONE THOUSAND RECIPES AND PRACTICAL 
SUGGESTIONS TO ALL YOUNG HOUSEKEEPERS 
IN REGARD TO COOKING AND THE 
UTENSILS USED. 






V • L ' J 


^CPW, '41^3 * 



COMPILED BY 


MRS. T. J. KIRKPATRICK. 


PUBLISHED BY 

Mast, Croavell & Kirkpatrick, 

SPRINGFIELD, OHIO. 

188 o- 





COPYRIGHTED. 

4883. 

MAST, CROWELL k KIRKPATRICK. 







PREFACE. 


-B- 


Another cook book ! Why ? Because among the dozens that have come 
under our observation, none were quite complete. Many were so brief as to 
omit many necessary things. Others were so \oluminous as to be full of trash. 
Our apology for this addition to the list, then, is a sincere desire to present a 
housekeeper's cook book which shall contain a moderate number of recipes^ 
all of which are practical, working recipes. Some of the distinctive features 
of the book may be briefly stated as follows: 

1. The tabulated form for the recipes, wherever it is possible to use it. 

2. The improved arrangement of the tables of weights and measures. 

3. The list of the utensils necessary in cooking, with directions for their use 
and care—a feature especially valuable to beginners. 

4. A few bills of fare, not for state occasions, but for plain, every-day 
home cooking. 

5. The suggestions at the head of each chapter. These are full of valuable 
information which comes only by experience, and should be of great value to 
beginners. 

6. The order of arrangement by chapters places the articles where they 
would come in a regular course dinner. 

7. Directions are given for preparing common, staple articles of food as 
well as for side dishes and delicacies. 

In brief, the aim has been to make the book eminently practical for the 
average housekeeper. A large number of the recipes contained herein have 
been gathered from practical housekeepers. Many of these recipes were orig¬ 
inal with the ladies, and have never before been in print. 

In the preparation of the book we have been materially assisted by Mrs. 
J. B. Christie (“ Christie Irving ”); in fact, the preparation of the work without 
her aid would hardly have been possible. We are indebted to her for the 
suggestions at the beginning of the chapters, and for many recipes which 
appear, without credit, in the body of the work. 

Having faithfully done our work, we commit the “Housekeepers’ Cook 
Book ” to the great mass of housekeepers who are engaged in the stupendous 
work of cooking for the nation, trusting they may find it valuable and helpful. 


Cosy Nest Cottage, 

Springfield, Ohio. 

June 1. 1883. 


Mrs. T. J. KIRKPATKICK. 


[ 3 ] 















(mm*, t 0* .iui-w 
















PRACTICAL 


SUGGESTIONS TO YOUNG HOUSEKEEPERS. 


BY CHRISTIE IRVING. 


All good housekeepers know the advantage to be derived from 
a “good start” in the morning. To insure this make all prep¬ 
arations for breakfast the evening before. Give especial attention 
to your match-box, kindling basket and coal receiver ; and if all 
things are ready it will take but a short time to have breakfast 
ready. 

Never use the first water that comes from a pump or hydrant; 
it has been in a lead or iron pipe all night and is not healthy. 

Much hurry and confusion would be prevented if housekeepers 
would do little tedious jobs during leisure moments. 

Study your cook book as you would any other lesson—not at 
the very moment you wish to use it, but some time when you are 
sitting down for an hour’s leisure or rest. 

All groceries and household supplies should be put away in 
their own proper receptacles, and not left standing around in pa¬ 
per bags. Keep rice, oatmeal, cracked wheat, tapioca, etc., in 
close covered glass jars. Tea and coffee in tin canisters—meal 
and flour in wooden. 

Never set coal oil near butter or lard. 

If corn meal is bought by the quantity, it should be spread out 
upon an old sheet, in a room where the air passes, and thoroughly 
dried before putting away, to keep it from getting musty. 

When you buy raisins for cooking purposes, seed them, wash 
and thoroughly dry them and put in glass jars with tight lids. 






























c 


HOUSEKEEPERS 1 NEW COOK BOOK. 


Currants also. If you prefer, you can buy the seedless raisins, 
but they are a little more expensive. 

During the oyster season always have rolled crackers ready. 
You can save the crushed crackers and crumbs from your crackers, 
in a glass jar, and so avoid using your whole ones. 

It is best to buy hominy, beans, rice, etc., in quantities. 

Five or six quarts of biscuit flour can be prepared at a time 
by taking one teaspoonful of soda and two of cream of tartar, or 
three of baking powder, to every quart of flour, sifting it thor¬ 
oughly three times, and put away for use. 

Burn all egg-shells, coffee grounds, sweepings, etc. 

If you keep chickens, cook till your vegetable parings and feed 
them; if not, burn them. 

Never throw tin cans into the alley or street. Wash them and 
set aside for use. They will often be handy. 

Never set aside a bottle dirty. Wash clean and turn with the 
neck down that it may dry, and no dust be in it when you want it. 

Never wrap steel or silver in a woollen cloth ; use soft tissue 
paper. 

Never let any kind of food remain in copper or brass vessels 
after it is cooked. 

Never wash your rolling-pin. Scrape off the dough that ad¬ 
heres and wipe with a dry towel. 

In cleaning any vessel in which strong smelling vegetables 
have been cooked use half a teaspoonful of soda in a little hot 
water, washing it well afterwards in hot soapsuds. 

A brass kettle can be cleaned, if discolored by cooking in it, by 
scouring it well with soap and ashes first, then put in half a pint 
of vinegar and a handful of salt and let them boil on the stove a 
short time; then wash and rinse it out in hot water. 

Never use a metal spoon for stirring stewed fruit or tomatoes. 
A wooden one is best, and those with short handles are preferable 
for stirring thick messes. 

Never let the handles of knives be put in hot water. If possi¬ 
ble buy silver knives when you begin your housekeeping. You 
will not find it an extravagance in the end. 




PRACTICAL SUGGESTIONS TO YOUNG HOUSEKEEPERS, 7 


'Never allow your carving knife to be used to cut bread; provide 
a separate knife. 

Never throw water on burning oil; use flour. 

If your clothes take fire, do not run about, but lie down and 
roll over and over until the flame is smothered. 

Never buy sweet potatoes in large quantities. 

Always keep a stick wrapped with old muslin to grease hot 
pans and all baking tins. 

Always put your griddle cake batter in a pitcher and pour it out 
to bake. 

Old bleached muslin is of no use except for carpet rags. They 
will not do for dusters, as they will not hold dust, nor for cleaning, 
as they will not absorb moisture, while old unbleached stuff does 
nicely. 

For dish-towels some use crash, which should be of the very 
best quality, though old drilling or a poor quality of ticking 
make better ones; and many ladies prefer a light weight un¬ 
bleached muslin, as a cotton cloth does not leave the lint that 
linen does when a little worn. 

For dish-rags buy white mosquito netting—a quarter of a yard 
is sufficient for one—which should be folded back and forth as 
many times as the width will allow and tack as a comfort. Some 
make them of a ball of candle-wick, knit on two wooden needles 
the size of a lead pencil. Set up twenty stitches. Knit in plain 
garter knitting until the ball is used up. These are easily kept 
clean if washed in hot soapsuds after each meal; also wash the 
dish-towels at the same time. A half dozen are quite sufficient. 

Provide also several soft holders to use in taking up hot dishes; 
these should be made six inches by eight, slightly caught through 
and a brass ring in one corner to hang upon a nail close to the 
stove. Old stockings are good for this, or two thicknesses of 
pants cloth. 

EvCry housekeeper should provide herself with little conveniences 
for doing her work. A short-handled broad paint brush to wash 
the outside of window sills and an old tooth brush for washing 
around the glass. 


8 




HOUSEKEEPERS » JYJ? ir COOK ROOK. 

Begin housekeeping on the cash basis. If you cannot pay cash 
for an article do not get it. 

Among the first things you learn to do, let it be your own 
marketing. 

Every wife should have a certain weekly allowance to use for 
household expenses. 

Have a flour-sack in which to put all clippings from sewing, 
all waste paper, etc., which save to dispose of to the rag-men for 
articles you need. 

Save yourself steps by having a broom, dust-pan and dusters 
upstairs to do the chamber work. 

Have all new steel knives well sharpened; chopping knives, etc. 

A rubber window cleaner is a very convenient article to have; 
also a hair brush for outside cleaning. 

Jelly-bags are nicer made of flannel. 

If possible, have your kitchen table made to order, with an ash 
top and three deep drawers—two in partitions. 

Ticking makes the nicest kitchen aprons. Some prefer ging¬ 
ham. Large, plain white ones, to reach to the bottom of the dress, 
should always lie ready to put on when going to the table, or to 
tie quickly over the other if called to the door. 

If lady fingers are wanted, get special tins to bake them the 
proper shape. 

Bread crusts should be dried in the oven and put away in 
paper bags until wanted for use. 

India rubber gloves are used by many ladies for washing dishes, 
as the hot soapy water is very injurious to some skins, also causing 
some finger nails to split and get very sore. These would seem 
an extravagance at first, but are not if looked upon ns a preserva¬ 
tive for the hands ; and it is right to take as good care of ones 
self in every way as possible. 







NECESSARY KITCHEN UTENSILS. 


£■ 


The following suggestions may not be out of place concerning 
the treatment of new cooking utensils. 

Iron pots should always be boiled out first with wood ashes and 
cold water. Then thoroughly washed and they are ready for use. 
Skillets, griddles, iron gem-pans and waffle-irons should be well 
greased and allowed to burn off once or twice before using. . 

Sheet-iron pans for cake and bread are preferable to tin. 

Earthen and stoneware jars or crocks should be filled with cold 
water and put over a slow fire and allowed to come to a boil once 
or twice before using to cook in. 

In washing greasy skillets the addition of a little soda to the 
first water will neutralize the grease and make it much easier to 
clean. These are best cleaned when hot. 

Always keep the inside of your coffee-pot bright to insure good 
coffee. Boil it out occasionally with soap, water and wood ashes 
and scour thoroughly. 

All bottles and cruets are best cleaned with shot and soapsuds. 
Save the shot, in a small bottle, to use again. 

Where sand cannot be obtained, bath brick can be used to 
scrub wooden articles, tables, floors, etc. 

In lime water localities keep an oyster shell in your tea-kettle 
to receive the lime deposits, or egg shells. 


Aprons, 6. 

Ash-Bucket, (tin or iron.) 
Apple Corer. 

Beefsteak Pounder. 
Brooms, 2 
Bowls, 2 


Broom, Whisk 

Bread-Pans, 3 

Bread-Box. 

Baskets, 3 

Biscuit Cutter. 

Clock. 

[9] 




10 






HOUSEKEEPERS ' NEW COOK' BOOK. 


Coal-Tongs. 

Coal-Hod. 

Cake-Pans, 2 sizes 
Coffee-Pot, tin 
Coffee-Mill. 

Coffee-Canister. 

Cake Turner. 

Can Opener. 

Cake Cutter, 2 shapes 
Cork-Screw. 

Candlesticks, 2 
Chopping Knife. 

Dish-Pans, 2'sizes 
Dripping Pans, 3; 1 large, 
2 small. 

Dust-Pans, 2 
Dusters. 

Dredging Boxes, 3, labeled 
Salt, Sugar, Flour. 
Dish-Towels, 6 
Dish-Rags, 3 

Double Kettle, for cooking 
grains. 

Dippers, 2 
Egg Beater. 

Fish-Kettle, (a luxury.) 
Funnels, 2, small and large 
Forks, 3 small two-tined, 

1 meat-fork, 1 toaster. 
Flour-Scoop. 

Flour-Sieve. 

Graters, 2, large and small. 
Gem-Iron. 

Griddle. 

Gridiron. 

Glass Funnel. 


Glass Rolling-pin. 

High Stool. 

Hand-Towels, 0 
Hatchet. 

Hammers, 2 
India Rubber Gloves. 

Jelly-cake Tins, 4 
Jugs, 3 
Jelly-Mold. 

Jelly-Bags. 

Jars, 1 gallon, 3 • 

Knives; 1 shoe-knife, 3 case 
knives, 1 bread-knife, 1 
carver, 1 chopping. 

Kettles, 3 Iron; 1 small, 1 me¬ 
dium, 1 large. 

Kettle, 1 porcelain 
Kettle, Tea 
Kitchen Chairs, 3 
Kitchen Tables, 2 
Lemon Squeezer. 

Ladles, 2 

Ladle, perforated 

Lantern. 

Meat-Sa^. 

Meat-Cleaver. 

Meat-Board. 

Muffin-Rings, 1 dozen 
Milk-Pans. 

Match-Box. 

Mustard-Pot. 

Mouse-Trap. 

Moveable Sink. 

Nutmeg-Grater. 

Pot Cleaner* 

Pie-Board. 





NECESSARY KITCHEN UTENSILS. 


11 


Patty Pans. # 

Pudding-Mold. 

Potato Masher. 

Potato Slicer. 

Pie-Crimper. 

Pie-Pans, 4 
Pepper-Box. 

Porcelain Saucepan. 
Refrigerators. 

Rubber Window Cleaner. 
Rolling-Pin. 

Stove. 

Salt-Box. 

Shovel. 

Steamer. 

Sieve, Wire Basket 
Slaw Cutter. 

Sugar Box and Scoop. 

Spice-Box 

Step-Ladder. 

Scrubbing Brush. 

Stand to put Under Roast Meat. 

Have a folding rack to screw 
the stove to dry the dish-towels 


Skillets, 3; 2 iron, 1 sheet iron, 
long handle. 

Spoons, 2 long iron, 2 large 
wooden short handled. 
Tea-Canister. 

Tin Bread-Box. 

Tin Cake-Box. 

Tin Pails, 2 
Tin Quart. 

Tin Pint. 

Tin Pail, 2 quart 
Tubs, 2 small 
Wash-keeler. 

Wooden Buckets, 2; 1 cedar. 
Wooden Bowl. 

Wire Toaster. 

Wire Basket to Boil Vegetables. 
Wire Strainer. 

Wooden Starch-Box. 
Waffle-Iron. 

Wire Screens, assorted sizes. 

against a window frame or near 
on. 




SUGGESTIONS AND RECIPES EOR 

SOUPS. 


-a- 

The quantity of water in making soup should be proportioned 
to the quantity of meat used. Allow usually a quart of water 
to a pound of meat. 

In making soup from fresh meat, always put it on to cook in 
cold water. To keep the quantity, fill up from the tea-kettle, 
which should be boiling, so as not to stop your soup boiling. 

If you wish a vegetable soup, cook them separately, and add 
them to your soup shortly before removal. 

If souj) is desired frequently, stock for making it quickly can 
always be on hand. 

With your meat-cleaver, cut up all the bones left from your 
roasts and beefsteaks, and keep them in a covered stone jar. 
When you have sufficient, put them on and boil for three hours ; 
strain this into an earthen vessel, and set aside to cool. A thick 
top of grease will rise to the surface, which can be taken off and 
used for frying purposes. The meat juice beneath, which some¬ 
times is a thick jelly, can be somewhat diluted, if not wanted 
strong. With the addition of some cooked vegetables, soup can 
readily be made from this. 

The grease should always be skimmed from all soups. Long 
and slow boiling is necessary to extract the strength froju the 
meat. If boiled fast over a very hot fire the meat becomes hard 
and tough, and will not give out its juices. The cook should 
season soup slightly, as more can be added if necessary, while it 
is impossible to remove it. 

To color soups, used scorched flour or burnt sugar. 

For flavoring soups, bay leaves, sweet marjoram, thyme, celery 

tops and parseley are used, as suits the taste. 

112 ] 











SUGGESTIONS AND RECIPES FOR SOUPS. 


■ 13 


If a purely vegetable soup is desired, three or four vegetables 
combined is sufficient; namely, cabbage, potatoes, turnips and 
onions. If tomatoes are desired, use a little onion only. 

Never use rice, pearl barley or noodles in the same soup. 

Pearl barley should always be cooked by itself, and then added 
to the soup. 

The best soup is made by cooking the stock the day previous, 
and adding the cooked vegetables to this, heated the second day. 

All soup should be well skimmed, as often there is a scum 
rising to the surface of all boiling meats. 

Never set away soups or gravies in a vessel of tin or copper; 
and it is best to use a wooden spoon. 

There are two kinds of soups—brown and white. To make 
the brown, use beef; the white, veal. 

Though celery may be obtained at all times of the year, it may 
be well to know that celery seed is an excellent substitute. 

Vermicelli and macaroni for soups can be bought of the grocer; 
also prepared bean and pea flour for thickening soups. 

BEEF SOUP. 

Take five or six pounds of beef, and put it into a large kettle, 
with two gallons of cold water and one tablespoonful of salt. 
Put it to cooking soon after breakfast, and when it boils, skim off 
all the scum that rises. Let it boil slowly until one hour before 
dinner. Then add 

2 large onions, 

\ head of cabbage, 

2 carrots, 

1 root of celery, 

Chopped fine. 

S potatoes quartered, and some parsley leaves. 

When the vegetables are done, put a piece of butter in *a skillet 
with two tablespoonfuls of flour, and stir it to a nice brown. 
Add fhis to the soup, and season with pepper and salt. 

Mrs. R. Jaeger, Cleveland, Minnesota. 


14 


HO USE KEEPERS' NEW COOK BOOK. 


BEEF SOUP. 

Take a small piece of beef, washed well, and boil it in a stove- 
pot, well filled with water. When half done add 

1 cup of rice, 

1 large onion, 

1 large tomato, 

3 or 4 potatoes sliced, 

\ a pod of red pepper, 

£ a teaspoonful of salt. 

% 

Boil till very tender, and serve hot. • 

Mrs. J. T., Dublin Depot, Virginia. 

BEAN SOUP. 

Take one quart of white beans; put them in a kettle to boil, 
with plenty of cold water. When boiling, add one half tea¬ 
spoonful of soda. Let them boil twenty minutes; then drain 
through colander; rinse them off with cold water; return them 
to the kettle, add one gallon of boiling water, and let them cook 
one hour. Take two pounds of salt pork, and boil in another 
kettle for one half hour. Take it out, scrape it well, and put it 
with the beans. Season with pepper and salt, and cook till the 
meat is tender. Pea soup may be made in the same way. 

Mrs. R. [j. Jaeger, Cleveland, Minnesota. 


BEAN SOUP. 

Put one pint of beans to soak over night; drain in the 
morning, and put on to boil with one pound of salt pork and two 
quarts of water. Boil until the beans are thoroughly dissolved, 
season slightly, strain, and serve hot. Keep up the quantity with 
boiling water from the kettle. 

• • 

Christie Irving. 





SUGGESTIONS AND RECIPES FOR SOUPS. 


15 


BREAD SOUP. 

Take pieces of stale bread and break in pieces. Put into a dish 
with a little salt, and pour boiling water over. Season with a 
tablespoonful of sweet cream. 

Carrie E. Money, North Royalton, Ohio. 

CHICKEN AND BEAN SOUP. 

Stew a fat hen until ready to drop to pieces. Have a quart of 
beans soaked over night. In the morning parboil them in rain 
water till soft. Drain off, and put them with the chicken. Stew 
slowly one half hour. Add butter and salt to taste, and fill up 
with boiling water to the desired quantity. 

C. J., Ashley, Ohio. 

CHICKEN SOUP. 

Take one well-dressed chicken and cut it in small pieces. Put 
it in a stew-pan nearly full of water. Add 

1 large tomato, 

1 large onion, 

^ pod of red pepper, 

Cut fine; 

\ a cup of rice, 

Salt to suit the taste. If the chicken is not fat, add a small 
piece of butter. 

Mrs. J. T., Dublin Depot, Virginia. 

CORN SOUP. 

Take half a dozen ears of corn, and with a sharp knife cut 
open each row of grains; then cut them off the cobs. Put the 
cobs in a quart of boiling water, and let them cook about ten 
minutes. Take them out and put in the corn to cook. Let it 
boil for fifteen or twenty minutes; then add a pit of milk, butter 
the size of an egg, and let it come to a boil. Season with pepper 
and salt to suit the taste. 





HO USE KEE P EE S* X E W CO OK BOOK. 


10 


CLAM SOUP. 

Open fifteen strawberry clams; put them in an enameled kettle 
with one quart of boiling water. Boil, removing all scum that 
rises. Stir one tablespoonful of corn-starch into a cup of milk, 
with a little salt, pepper, and a small piece of butter. Pour on 
the clams, and let boil till done, as the starch requires cooking. 
Beat up one egg with a little milk, and remove your kettle from 
the fire ; stir in your beaten egg carefully, else it w r ill be stringy. 
Then send to the table. 

Dora V. Harvey, Amsterdam, New York. 

GIBLET SOUP. 

Feet, neck, pinions and giblets of three chickens or tw r o geese, 
one and one half pounds of veal, one half pound of ham, three 
quarts of water. Crack the bones, cut the giblets, and cut up 
the meat in slices. Put all together over the fire, with -a bunch 
of herbs and a pinch of allspice. Stew slowly for two hours. 
Pick out the giblets, and set aside in a pan where they will keep 
warm. Take up a teacupful of the soup and stir into this a large 
tablespoonful of flour which has been wet with cold water, and 
two tablespoonfuls of butter. Return to the pot and boil fifteen 
minutes. Season to taste. Add the giblets. 

GUMBO SOUP. 

Six pounds of fresh beef. Allow a little less than a quart of 
water for each pound. Boil one hour. Add two quarts of okras 
minced fine, one dozen ripe tomatoes, one half pint of lima beans, 
four leaves of parsley cut fine, two turnips sliced thin. Season 
to taste. Cook one hour and a half longer. 

MOCK TURTLE SOUP. 

Put two ounces of butter.in a saucepan, and set it on the 
fire. When melted, add a tablespoonful of flour, stir, and when 
turning brown add three pints of broth (either beef broth or 






SUGGESTIONS AND RECIPES FOR SOUPS. 17 


broth made by boiling a calf's head). Boil five minutes, and 
then add about four ounces of calf's head cut in dice ; mushrooms 
and truffles cut in dice. Boil five minutes. Cut two hard-boiled 
eggs and half a lemon in dice, and put into the tureen and turn 
the soup over. 


MILK SOUP. 

1 quart of cold, water, 

1 pint of milk, 

2 boiled and mashed potatoes, 

1 tablespoonful of butter, 

2 tablespoonfuls of tapioca. 

Let this mixture boil before adding the tapioca, and then boil 
ten minutes. An onion may be added, if preferred. 

Mrs. J. B. A., Georgetown, Delaware. 

MUTTON SOUP. 

Boil three or four pounds of mutton in water enough to cover 
it well. As the water cooks away, add boiling water to it. 
When the mutton is done lift it out of the kettle, and to the 
water add two small onions chopped fine, two large tomatoes, 
three or four potatoes cut fine, and two cups of cooked barley. 
Boil it for an hour, and before taking up add a tablespoonful of 
flour wet with cold water. 

NOODLE SOUP WITH POTATOES. 

Put one half pint of butter, with a little salt, in a kettle of 
boiling water. Drop into this, one dozen potatoes sliced; take 
two eggs, butter the size of a walnut, three tablespoonfuls of 
sour cream, and flour enough to make a dough. Roll very thin 
and cut in narrow strips. Drop them into the kettle, and boil 
one half hour. Serve hot. 

Mrs. A. C. Tinkey, Lexington, Ohio. 




18 HOUSEKEEPERS ’ NEW COOK BOOK. 




NOODLES FOR SOUP. 


Take two eggs, a little salt, and beat them thoroughly; add 
flour enough to mold. Roll it out very thin ; sprinkle the top of 
the crust with flour, and beginning at one edge roll up in a long 
roll; then with a sharp knife cut into as fine shreds or^trips as 
possible. After sprinkling flour over each piece, shake it off 
through the fingers, and it will straighten the noodles out. Lay 
them on the pie-board, and set it where they will dry hard. Then 
they are ready for the soup. Let them boil in it for twenty 
minutes, and serve hot. 

OYSTER SOUP. 

1 quart of milk, or 
1 pint of milk and 
1 pint of water, 

1 quart of oysters, 

1 tablespoonful of butter, 

1 scant teaspoonful of salt, 

1 teaspoonful of pepper. 

Have the dish with a dozen broken crackers in it, and pour the 
soup over them just as soon as it comes to a boil. Cover closely 
a few minutes, and serve immediately. 


OYSTER SOUP. 

3 quarts of sweet milk, 

£ pint of water, 

\ pound of butter, 

, The liquor from one quart of oysters, 

Salt and pepper to suit the taste. 

Let it come to a boil. Then add the oysters, and add one and 
one fourth pounds of rolled crackers, and let it all boil a few 
minutes. 

Mrs. Carrie Bell, Eminence, Kentucky. 


SUGG ES T IONS AND RECIPES FOR SOUPS. 19 


OKRA SOUP. 

Fry one pound round-steak cut into bits, two tablepoonfuls of 
butter and one sliced onion till very brown. Put this into three 
quarts of water in a soup-kettle, and boil slowly one hour. Then 
add one pint of sliced okra, and simmer two hours. Season with 
salt and pepper. Strain, and serve. 

Mrs. T. B. J., Tflscumbia, Alabama. 

POTATO SOUP. 

Pare and cut into dice four or six good-sized potatoes. Put on 
to boil fn a quart and a pint of cold water. The potatoes should 
cook entirely fine. Then add one pint of milk, a lump of butter, 
a very little salt, and one well-beaten egg. If not disagreeable to 
the taste, one dozen whole allspice greatly improves this. In all 
cases the quantity of liquid must be kept up by adding more hot 
water. 


PEA SOUP. 

Take four pounds of knuckle of veal, to which add a pound of 
bacon. Cut them in pieces, and put them in the soup-kettle with 
a sprig of mint and five quarts of water. Boil and skim well. 
When the meat is boiled to rags, strain and put to the liquor a 
quart of young green peas. Boil until entirely dissolved. Have 
ready two quarts of green peas that have been boiled in another 
pot, with a sprig of mint and two or three lumps of white sugar. 
Add these to your soup liquor. 

TOMATO SOUP. 

Take one dozen ripe tomatoes or one can of tomatoes; put on 
to cook in a quart of water. When the tomatoes are thoroughly 
cooked strain this, and then add one pint of milk or cream, a 
lump of butter the size of an egg, salt to taste, a very little 

thickening of flour. Serve hot. 


HOUSEKEEPERS' HEW COOK BOOK . 


20 


VEGETABLE SOUP. 

3 carrots, 

4 onions, 

4 potatoes, 

1 pint of cabbage, 

Cut line. 

Put on to stew with just enough water to cover, until the 
ingredients are tender. Then fill up with boiling water twenty 
minutes before serving. Add 

1 pint of milk, - i 

1 tablespoonful of butter, 

2 eggs, beaten. 

• 

Stir thick with flour, and add a little yeast powder. Boil for a 
few minutes before serving. 

WHITE SOUP. 

Cut up a knuckle of veal into three or four pieces ; a quarter 
of a pound of lean ham ; one large or two small onions, a half a 
teaspoonful of thyme, a half a dozen whole cloves, and one piece 
of mace. Put this in the pot and cover with cold water. Let it 
cook till the meat leaves the bone. Take it off the stove and 
strain through a sieve. When cold, remove the fat that comes to 
the top. Add to this stock four ounces of pounded blanched 
almonds. Let it boil slowly, and half an hour before serving 
thicken it "with half a pint of sweet cream, and an egg well 
beaten. Set it where it will keep warm, but not to boil. 









SUGGESTIONS AND RECIPES FOR 

FISH, OYSTERS AND CLAMS. ' 

- 2 —— 

To select a fish, see that the flesh is firm when pressed by the 
finger, and the eyes full. If the fish is at all stale the flesh will 
be flabby and the eyes sunken. 

To remove the earthy or muddy taste, soak in strong salt water 
a short time before cooking. 

To clean fish lay it on a board out-doors, take a dull knife, and 
holding the fish by the tail, with the knife held nearly flat, scrape 
towards the head, then thoroughly rinse and wdpe dry. Cut off 
the head and fins, and remove the entrails. If there are any 
eggs, cook them with the fish. 

Always cook your fish the same day you buy. 

Fresh mackerel spoil quicker than almost any other. 

To freshen salt fish lay it skin side up, and always in an 
earthen vessel, never in tin. 

In frying fish have your lard very hot; lay in the fish, and 
as soon as browned on one side turn over; when that side is brown 
move the skillet to the back part of the stove, cover closely, and 
let it cook slowly. In this way it retains its sweeetness. 

Garnishes for fish are sliced beets, parsley, lettuce leaves and 
hard-boiled eggs. 

In shredding codfish or other salt fish use a small, three-tined 
steel fork. 

If you have not a fish-kettle to boil fish in it must be carefully 
tied up in thin swiss or cambric, to preserve the shape. 

You must use plenty of lard in frying fish, never butter. 

Oysters are considered in season only from October 1st until the 
last of March. 


[ 21 ] 








22 


HOUSEKEEPERS' XEW COOK ROOK' 

BREAD-STUFFING FOR FISH. 

Take about half a pound of stale bread and soak in water, and 
when soft press out the water; add a very little chopped suet, 
pepper and salt, a large tablespoonful of onion minced and fried, 
and if preferred, a little minced parsley; cook a trifle, and after 
removing from the fire add a beaten egg. 

TO FRY FRESH FISIL 

Cut the fish into pieces, and dip them in a well-beaten egg. 
Roll in flour or corn meal, and brown it quick in hot lard; then 
cover the frying-pan and set it on the back of the stove to cook 
through. Serve while hot. 

TO FRY FRESH FISH. 

Put one pint of sweet cream in a dish, and cook the fish in it till 
the cream turns to oil. Add one half cupful of cream, and serve hot. 

Mrs. L. O. Hill, Pecksville, Pa. 

FRIED TROUT. 

Brook trout are generally cooked in this way: Clean, wash and 
dry the fish, roll lightly in flour, and fry in butter and lard mixed. 
Let the fat be hot; fry quickly to a delicate brown, and take up 
the instant they are done. Serve in a hot dish. Use no season¬ 
ing except salt. 

FRIED SMELTS. ] 

Wash them, cut off the fins, and dry with a cloth; melt a tea¬ 
spoonful of butter and pour it into two well-beaten eggs; salt and 
flour the smelts, dip into the eggs, roll them in cracker crumbs 
or grated bread, and fry in hot lard and butter mixed, till they 
are a rich brown. 


CAT FISH. 

They make a delicious stew, seasoned with salt, pepper, butter 
and a little parsley. 




SUGGESTIONS AND RECIPES FOR FISH, OYSTERS, ETC. 23 


FRIED FROGS. 

Skin well and cook for five minutes in salted water the hind 
legs only; then throw into cold water to cool, and drain; fry in 
hot fat, and serve garnished with parsley. 

EELS. 

i 

When eels are good they have a glossy, bright appearance on 
the back, and a brilliant white underneath. Clean them nicely, 
take out the entrails, skin and cut off their heads and tails, cut 
them up in pieces as long as your finger. If boiled, flour them 
and boil until tender, in salt and water, with parsley. If baked, dip 
them in egg and bread crumbs, seasoned with butter and herbs. 

FRIED EELS. 

Skin, remove head and tail, cut in desired length, and throw into 
boiling water for five minutes; then drain, season with pepper and 
salt, roll in flour or corn-meal, and fry in boiling lard; serve with 
tomato sauce. 

TO BOIL FRESII FISH. 

i 

Clean and wash well, and tie up in a cloth; put it in a kettle 
of boiling water with a tablespoonful of salt in it, and boil it 
from one half to three quarters of an hour. Then take six hard- 
boiled eggs, chopped fine; two tablespoonfuls of butter, one tea¬ 
spoonful of pepper, one teaspoonful of salt, one half teaspoonful 
of mustard, the fish eggs—if any—and milk enough to make a 
gravy. Boil this mixture, and pour it over the fish after it is 
taken from the bag and laid on the platter. This sauce is nice 
for any kind of fish. 

Mrs. Carrie Bell, Eminence, Ky. 

BAKED FISH. 

After cleaning the fish thoroughly, let it stand in salt water 
for two or three hours. Rub it well, inside and out, with pepper. 
Make a dressing of bread crumbs, one tablespoonful of butter, a 


24 


norSKKEEPEE8* XEW COOK BOOK. 


small onion chopped fine, pepper and salt to suit the taste. Stuff 
the fish with this dressing, and tie or sew up. Put it in the pan, 
with water enough to cover. Sprinkle it over with flour, and put 
in a small piece of butter. Bake slowly one hour. Garnish 

with hard-boiled eggs. 

Mrs. J. A. H., Paris, Ky. 

BAKED WHITE FISH. 

Scale and remove all the fins and head, then clean thoroughly. 
Wash and wipe it, and salt it well inside. Make a dressing of 
stale bread crumbs, moistened with a little milk and butter the 
size of a walnut, salt and pepper; fill the fish and sew it up to 
keep its shape; dredge it over with com meal, and baste with 
the water in the pan that is salted; bake slowly an hour. Gar¬ 
nish with celery tops or parsley. 

BAKED FISH 

After cleaning, salt the fish for about an hour, then wash it. 
Make a dressing of bread crumbs, salt and pepper, summer sa¬ 
vory, and a piece of butter the size of a walnut. Fill the fish 
and sew it up with a needle and thread; place it in the pan with 
a pint of water, and lay a slice or two of pickled pork or break¬ 
fast-bacon on top of the fish. Remove the threads before send¬ 
ing to the table. Bake an hour and a half. 

BAKED FISH. 

Open the fish, wash, wipe perfectly dry, and rub over with salt; 
lay in a dripping pan with a little butter and water, and bake 
thirty minutes in a hot oven. 

FISH CAKES. 

Take cold, boiled cod, either fresh or salt; add two thirds as 
much hot mashed potatoes as fish, a little butter, two or three 
well-beaten eggs, and enough milk to make a smooth paste; sea¬ 
son with pepper. Make into nice, round cakes and fry brown in 
sweet beef drippings or very clear, sweet lard. 







SUGGESTIONS AND RECIPES FOR FISH, OYSTERS, ETC. 25 


FISH CHOWDER. 

Fry in a large pot some pieces of fat pork well seasoned with 
pepper. When done remove the pork and put in some slices of 
peeled onions, then some fresh fish, cod, rock or black fish, with a 
layer of cut Irish potatoes; add one pint of water and let it stew . 
half an hour; then add one pint of milk, thickened with flour, 
let it boil up, and serve hot. 

i 

POTTED FRESII FISH. 

Let the fish lie in salt water for several hours; then, for five 
pounds of fish take three level tablespoonfuls of salt, two of black 
pepper, two of cinnamon, one of allspice, one teaspoonful of cloves. 
Cut the fish in slices and place in a jar in which it is to be cooked, 
first a layer of fish, then the spices, flour and bits of butter 
sprinkled on, repeating till done. Fill the jar with equal parts of 
vinegar and water; cover closely with a cloth well-floured on top 
so the steam cannot escape; bake six hours. Let it remain in 
the jar till cold. Cut in slices and serve for tea. 

Mrs. D. Brown. 

TO COOK CODFISH. 

Cut the quantity you want in large pieces, and put to soak in 
cold water. After two or three hours, or over night, it will be 
softened so it can be readily picked in small pieces with a fork. 
Put on to cook in tepid \witer; when it comes to a boil turn off 
and put on other hot water. When done, stir into it a thicken¬ 
ing made of cream and flour; if only milk can be had use apiece 

of butter. 

Christie Irving. 

CODFISH. 

Soak it over night before trying to pick it to pieces. In the 
morning pick it into small pieces with a fork, drain off all the 
water and put it in the dish to cook. Pour on enough boiling 
water to cover it, and after it boils again pour off and put on 


20 


H 0 USE KEEPERS' XE IF COOK BOO K. 


more boiling water and let it cook half an hour. Five minuter 
before taking it up, and while it is still boiling, add half pint 
of milk, with a.tablespoonful of flour rubbed smooth, and a piece 
of butter size of a walnut; after this comes to a boil, serve. 

CODFISH ON TOAST. ' ' * 

Take a bowl full of picked-up codfish and put it in a skillet 
with cold water enough to cover it well; let it come to a boil, 
then pour it into a colander to drain; then put it in the skillet 
again with half a pint of cold milk; season with butter and pep¬ 
per. Thicken a little milk with a tablespoonful of flour, and 
pour it into the skillet. Let this cook five minutes, and pour 
over buttered dry toast. 

CODFISH BALLS. 

Take the fish and potatoes that are left from a meal, and a 
grated piece of bread. Mash well together in a pan. Season 
with butter, pepper, a little sage and thyme. Then moisten with 
sweet cream sufficiently to mix it into balls. Then roll it in 

flour, and fry in boiling lard until very brown, 

Mrs. E. E. Giddings, Grand Iiupids, Michigan. 

TO COOK MACKEREL. 

Lay the fish in an earthen vessel, skin side up, and cover with 
cold water; let it stand over night. Drain the next morning and 
put into a skillet with a small piece of melted butter; let it sim¬ 
mer till well heated through, then serve on a hot platter. 

♦ 

MACKEREL. 

Wash and soak the fish over night, or six hours, and then pour 
on boiling water enough to cover. Let it stand a minute or two i 
without boiling; then pour off all the water and put the fish out- I 
side down in a well-buttered pan. Pour on one half a teacupful 
of sweet cream, and a little pepper if desired. Set it in the oven 
and let it brown a little. Then serve. 

Mrs. A. L., Marion, Pennsylvania. 






SUGGESTIONS AND RECIPES FOR FISH\ OYSTERS, ETC. 27 

% 

HALIBUT, SMOKED AND DRIED. 

This is a very nice relish for tea in hot weather. It is usually 
sliced or shredded in long strips, and arranged nicely on a platter. 
The dried or salt-cured halibut is sometimes heated upon the grid¬ 
iron. But it is usually eaten uncooked. 

SARDINES, SHADINES, TUNNY FISII AND SALMON. 

These are canned goods, all ready for immediate use; are very 
nice for cold lunches, teas and traveling purposes. 

SARDINE SANDWICHES. 

Take a box of sardines.and chop them up fine. Add two eggs, 
hard-boiled, chopped and seasoned with one half teaspoonful of 
French mustard, and one half teaspoonful grated horseradish. 
Mix this well together and spread between thin slices of buttered 
bread or cold biscuit. 

CANNED SALMON. 

Remove the fish from the can, take out all the bones, and put 
it, in as large pieces as possible, on the platter. Slice lemons 
over the top, and garnish with curled parsley. 

. FRIED OYSTERS 

Take fine, large oysters and drain them on a towel; have 
ready crackers rolled to a powder, and season highly with 
salt and pepper;, also two well-beaten eggs. First dip them in 
the egg, and then in the cracker crumbs. Have a frying-pan of 
boiling lard, and fry a pretty brown. Place on a dish nicely and 

garnish with parsley. 

Mrs. J. A. H., Paris, Kentucky. 

FRIED OYSTERS. 

Use the large saddle rock oysters, as they are the finest for fry¬ 
ing. Drain them from the liquor. Have ready some corn meal, 
seasoned with salt and pepper. Dip the oysters in the meal and 



28 HOUSE KEEPERS* NEW COOK BOOK . 

cook them in plenty of hot lard; fry a nice brown and serve hot; 
mix the liquor with some of the seasoned corn meal, and drop 
from the spoon in the hot lard to fry; this will make use of the 
liquor left, and cook mock oysters. 

BROILED OYSTERS. 

Drain select oysters in a colander; dip them, dne by one, into 
melted butter to prevent them sticking to the broiler. Broil 
quickly over a live bed of coals. When nicely browned on both 
sides, season with salt and pepper and plenty of butter, and lay 
them on hot, buttered toast; wet with a little hot milk. Serve 
very hot or they will not be nice. Oysters cooked in this way 
and served on broiled beefsteak are nice. 

0 

OYSTER POT-PIE. 

Have ready nice, light-raised biscuit dough cut into small 
squares; season the oysters well with butter, pepper and salt, and 
thicken the liquor with a little flour; place all in a pudding-dish 
and cover over the top with a layer of dough. Bake a half hour. 

OYSTER PIE. 

1 quart of oysters, including the liquor, 

1 cup of milk, or 
J cup of sweet cream, 

1 tablespoonful of butter, 
a teaspoonful of salt, 

•J a teaspoonful of pepper. 

Put in a deep pan or pudding-dish and cover with a crust 
made of 

1 quart of flour, 

1 tablespoonful of lard, 

1 teaspoonful of baking powder, 

A pinch of salt. 

Water or milk enough to make a batter to roll. 

Bake twenty minutes with a hot fire. 

Mrs. F. A. K., Dayton, Ohio. 




SUGGESTIpNS AND RECIPES FOR FISII, OYSTERS, ETC. 29 


SCALLOPED OYSTERS. 

i 

Roll fine one quart of crackers. Grease a pan or dish as for a 
cake. Put in a layer of cracker crumbs; pour off the liquor 
from the oysters, and add to it fresh milk—twice or three times 
its quantity ; moisten the crumbs with this, and put over them a 
layer of oysters; season with salt and pepper and bits of butter. 
Alternate the layers of crackers and oysters, with their respective 
seasonings, and let the top layer be of crumbs with bits of butter 
over it. Beat up an egg; add to it one half pint of milk, or if 
any liquid remains use that. Pour this over all. Bake from one 
half to three fourths of an hour. Cook with a lid over it for the 
first half hour. Then uncover and brown to a desired shade. 

Mrs. M. A. Townsley, Cedarville, Missouri. 

DEVILED CLAMS. 

Chop fifty clams yery fine; take two tomatoes, one onion chop¬ 
ped equally fine, a little parsley, thyme and sweet marjoram, a 
little salt, pepper, and bread crumbs, adding the juice of the clams 
until the mixture is of the consistency of sausage; put it in the 
shells with a lump of butter on each; cover with bread crumbs 
and bake one half hour. 


CLAM CHOWDER. 

Twenty-five clams chopped fine, six potatoes chopped fine, two 
small onions chopped fine, a piece of salt pork, also chopped, and 
butter about the size of an egg, salt and pepper to taste; the clam 
juice and one pint of milk, and the same of water; six crackers 
rolled, one nutmeg grated, and a teaspoonful of celery seed. Boil 
these slowly for at least four hours, adding water if it becomes too 
thick; half an hour before serving add a coffee-cupful of tomato 
catsup and two tablespoonfuls of Worcestershire sauce. When 
ready for the table add a tumbler of sherry; cut a lemon in 
slices and serve with it. 


SUGGESTIONS AND RECIPES FOR 
POULTRY AND GAME. 


Turkeys, geese, chickens and ducks are better killed the day be¬ 
fore using, and during the winter, two or three days’ keeping 'will 
be no injury. Also avoid feeding them twenty-four hours before 

killing. « 1 ill 

The best way is to tie the feet together, hang from a horizon¬ 
tal pole, tie the wings together over the back with a strip of soft, 
cotton cloth; let them hang five minutes, then cut the throat or 
the head off and allow them to hang until the blood has ceased to 
drip. Chickens only should be scalded; other fowls and game 
should be picked dry until all the feathers are removed except the 
very soft down, then pour hot water on; this will swell the fowl 
and the down can be easily rubbed off with the palm of the hand. 
Wipe dry and singe over a burning paper to remove the hair. 

If it is an old fowl, feed it a teaspoonful of vinegar a half 
hour before killing, which is said to make it tender. 

Also in boiling a fowl a very little soda added to the water will 
make it quite tender, or a tablespoonful of vinegar. 

To cut up a chicken, lay upon a board, cut off the feet at the 
first joint, cut a slit in the neck, take out the windpipe and crop, 
cut Off the wings and legs at the joint which unites them to the 
body, separate the first joint of the leg from the second, cut off 
the oil-bag, make a slit horizontally under the tail, cut the end of the 
entrails loose, extend the slit on each side of the joint where the 
legs were cut off; then, with the left hand hold the breast of the 
chicken, and with the right bend back the rump until the joint in 
the back separates; cut it clear and place in water; take out the 
entrails, using a sharp knife to separate the eggs and all other par¬ 
ticles to be removed from the back, ljeing careful in removing 





SUGGESTIONS AND RECIPES FOR POULTRY AND GAME. 31 


the heart and liver not to break the gall-bag (a small sack of a 
blue-green color, about an inch long, attached to the liver), sep¬ 
arate the back and breast; commence at the high point of the 
breast and cut downwards toward the head, taking off the 
breast with the wish-bone; cut the neck from that part of the 
back to which the ribs are attached, turn the skin off the neck 
and take out all lumps and stringy substances; very carefully re¬ 
move the gall-bag from the liver, and clean the gizzard by mak¬ 
ing an incision through the thick part and first lining, peeling 
off the fleshy part, leaving the inside whole and ball-shaped; if 
the lining breaks, open the gizzard, pour out the contents, peel off 
the inner lining and wash thoroughly. After washing in second 
water the chicken is ready to be cooked. 

When young chickens are to be baked, with a sharp knife cut 
open the back at the side of the backbone, press apart and clean' 
as above directed, and place in a dripping-pan, skin side up. 

Keeping a pan of water in the oven will keep fowls from 
scorching. 

Wild game should be first fried in butter before boiling, as it 
improves the flavor. 

If the fishy taste in wild game is objectionable it can be re¬ 
moved by putting a small onion, cut fine, into the water it is 
cooked in, or carrots if onions are not liked. 

Game can be kept two days in warm weather by cleansing 
thoroughly, nib the insides and neck with pepper, place inside 
several pieces of charcoal, cover with a cloth and hang in a dark, 
cool place. 

If, from the odor, you feel they are at all stale, soaking a few 
hours in charcoal water or soda water will sweeten your game 
when apparently spoiled. 

There is nothing so repulsive as underdone game or poultry. 
Be sure it is well-done in cooking. 

To select poultry, try if the wing will spring easily or the 
breast-bone bend readily under the pressure of the thumb. The 
skin that attaches the wing to the body should break. 

A steamer for cooking turkeys can be improvised by placing 


4 


82 HOUSEKEEPERS* NEW COOK BOOK. 

some pieces of kindling in the bottom of your wash-boiler; on 
these place your turkey. Put in only enough hot water to cover 
the kindling, put on the lid of the boiler and set over the fire. If 
the water boils away replenish with hot water, always. Keep 
closely covered so no steam can escape. One hour will be suffi¬ 
cient to steam it before baking. 

The breasts of many of our wild game birds, when properly 
taken off, make beautiful ornaments, and are useful in trimming 
hats, muffs, etc. To properly remove these it is necessary to 
skin the-bird. To do this, with a sharp knife cut the skin on the 
back from the neck to the tail in a straight line; then skin each 
side, cutting the connecting tissue with a sharp knife. When 
removed, rub with water in which salt and saltpetre have been 
dissolved in the proportion of one part of saltpetre to four of salt, 
and tack up on the side of the house or barn where the sun can 
dry the skin thoroughly. 

Garnish means to add to meat, poultry or salads a trimming. 
In dishing up roast meat lay a spoonful of jelly or gooseberries 
just on the slice to be served to one person. Poultry, trim the 
edges of the dishes upon which it is served. Celery and parsley 
leaves, hard-boiled eggs, water cresses, lettuce and jellies are the 
principal articles used. 

CHESTNUT DRESSING. i 

Shell the nuts first, then pour on boiling water to scald them a 
few moments; then remove the brown skin or covering, which is 
called blanching, and put them to boil in lukewarm water. Let 
them cook till soft, and wash them; mix with a little sweet 
cream, bread crumbs, pepper and salt. This is used for turkeys. 

STUFFING FOR TURKEY. Y 

Take some bread crumbs and turn on just enough hot water to 
soften them; put in a piece of butter, not melted, the size of a 
hen's egg, and a spoonful of pulverized sage, a teaspoonful of 
ground pepper and a teaspoonful of salt; then mix thoroughly 
and stuff your turkey. 




SUGGESTIONS AND RECIPES FOR POULTRY AND GAME. 33 


APPLE STUFFING. 

Take a pint of tart apple sauce and mix with it a small cup of 
bread crumbs, a little powdered sage, a small onion sliced fine, 
and season with cayenne pepper. This is . used for roast goose, 
duck and game. 

POTATO STUFFING. 

Take one third of bread crumbs, two thirds of mashed pota¬ 
toes, butter the size of an egg, salt and pepper, an egg, and half 
a teaspoonful of ground sage; mix thoroughly and fill the fowl. 

PLAIN STUFFING. 

Take stale bread, cut off all the crust, grate very fine, and pour 
over it as much melted butter as will make it crumble in your 
hands; season with salt and pepper to suit the taste. 

ROAST TURKEY WITH OYSTERS. 

Clean a turkey and lay it in a dripping-pan; prepare a dressing 
of stale bread, composed of one quart of bread crumbs and one 
cup of butter and water enough to moisten. Add to this two 
dozen of oysters and pepper and salt to suit the taste. Mix all 
together and stuff the turkey with it; put butter over the out¬ 
side; put some water in the dripping-pan, set it in the oven and 
bake until done, basting quite often. Never parboil a young 
turkey. 

Mrs. Wm. Thurston, Monroe, Nebraska. 

BOILED TURKEY. 

Prepare your turkey as for roasting; put it in a cloth and boil 
it slowly—if from eight to nine pounds, an hour and a half. 
Throw into the water a few cloves, a little black pepper, sweet 
marjoram and salt. It is to be served with oysters. Skim the 

turkey well while boiling, or it will not be white. 

2 


34 


HO USE KEE P ER S' N E W COOK BOO K. 

• 


TURKEY SCALLOP. 

Pick the meat from the bones of a cold, cooked turkey, and 
chop it fine. Put a layer of bread crumbs on the bottom of a 
buttered pudding-dish, moisten them with a little milk; then put 
in a layer of turkey with some of the cold dressing, and cut 
small pieces of butter over the top; sprinkle with pepper and salt, 
then another layer of bread crumbs, and so on until the dish is 
nearly full; add a little hot w T ater to the gravy left from the tur¬ 
key, and pour over it; then take two eggs, two tablespoonfuls of 
milk, one tablespoonful of melted butter, a little salt, and cracker 
crumbs enough to spread thick, with a knife, over the top of it 
all; put on some small bits of butter and cover it over with a 
plate. Bake three quarters of an hour. About ten minutes be¬ 
fore serving, remove the plate and let it brown. 

FRIED CHICKEN. 

Clean and w’ash it w’elt, and with a sharp knife cut it open in 
the back. Dredge with flour, pepper and salt. Put equal quan¬ 
tities of butter and lard in a hot frying-pan. Then put in the 
chicken and keep it well covered until brown on both sides. The 
secret of a nice fricassee is in having plenty of hot lard or butter. 

L. H. B., Postville, Iowa. 

TO COOK A YOUNG CHICKEN. 

Scalding w r ater is too hot for young chickens. Put in a pint of 
cold w r ater to a half gallon of hot. When scalded, pick the 
chicken clean, taking off all the pin feathers. Put it in a pan of 
cold water and wash off what feathers remain; then hold it over 
the flames and scorch off the hairs. When ready to fry, put in 
the pan two spoonfuls of lard and one spoonful of butter. When 
hot, have the chicken cut up and well-drained; salt and pepper, 
and roll the pieces in flour, and brown them well on both sides, 
being careful not to burn them. Cover tightly and place on the 
back of the stove, with a very little w ater, to steam a few minutes. 










SUGGESTIONS AND RECIPES FOR POULTRY AND GAME. 35 


Have ready one pint of cream or milk, in which one spoonful of 
flour has been smoothly mixed. Take out the chicken, and put 
the pan over the fire. Stir in the milk and flour and this makes 
good gravy. 

Mrs. Mary S. Woodward, Triadelphia, Ohio. 

SMOTHERED CHICKEN. 

Take two nice, well-dressed chickens and cut them open in the 
back. Place them in a deep pan and salt and pepper them well. 
Then sift on flour enough to almost cover them, and slice a to¬ 
mato, lay it on the chickens, spread on them a cupful of butter 
and lard, mixed, and pour on two or three pints of boiling water. 
Put them in the oven, and with a deep pan cover them closely to 
keep in all the steam. When tender remove the cover and let 

them brown slightly. Then they are ready for the table. 

Mrs. J. T., Dublin Depot, Virginia. 

CHICKEN CHEESE. 

Take a chicken and cook it very tender. Cook the gravy or 
liquor of the chicken all down to a jell. Take out all the bones 
and chop the meat; season with salt and pepper and a little sage 
if desirable. Put it into a mold. Turn out and slice it. 

Olive A. Buckman, Randolph, Ohio. 

JELLIED CHICKEN OR VEAL. 

Boil a chicken in as little water as possible, until the meat falls 
from the bones; chop rather fine, and season with pepper and 
salt. Put in a mold a layer of the chopped meat and then a 
layer of hard-boiled eggs cut in slices, then layers of meat and 
eggs alternately until the mold is nearly full. Boil down the 
liquor left in the pot, one half; while warm add a tablespoonful 
of gelatine, and when this is dissolved pour into the mold over 
the meat. Set in a cool place over night to jelly. 

CHICKEN PIE. 

Mix a crust with sweet milk, and shorten with butter. Line 
the sides (not the bottom) of a milk-pan; have a young chicken 



3ft HOUSEKEEPERS' NEW COOK BOOK. 

cut up; one quart of potatoes peeled and sliced about an inch 
thick. Place a layer of chicken, potatoes and dough cut in small 
strips. Add salt, pepper, butter and some small bits of pickled 
pork. Continue these layers until the pan is filled. To this add 
one pint of cold water; put on the upper crust with a hole cut in 
it. After cooking awhile add two pints more of hot water. 
Cook for an hour in a moderate oven. 

Mrs. James Gladden, Stoekwell, Indiana. 

CHICKEN PIE. 

Cut up the chicken and boil it for three quarters of an hour. 
Make up the dough the same as for biscuit, and cover the bottom 
of the dish with a layer; set it in the oven to partially cook it, 
then pour in the chicken and water in which it was cooked; sea¬ 
son with salt and pepper, and before putting on the upper crust 
invert a teacup in the middle o£ the pie, to remain; then put on 
the upper crust, with incisions in it the same as for any pie. 

CHICKEN AND CORN PIE. 

Cook and season the chicken for the table. Take ten ears of 
sweet com, cut off. Put a layer of it in a pan, then a layer of 
chicken, then again of the com, until it is all in, having the top 
layer of corn. Lastly, turn on the soup. Bake half an hour. 

Cora K. S. Morris, Corydon, Indiana. 


CROQUETTES. 

1 pound of cold, cooked turkey or chicken, 

^ pound of bread crumbs, 

£ pound of butter, 

4 eggs, 

1 teaspoonful of chopped onion, 

3 teaspoonfuls of parsley. 

Chop the meat and herbs very fine; mix them together, salt 
and pepper to suit the taste. Season delicately with mace and 





SUGGESTIONS AND RECIPES FOR POULTRY AND GAME. 37 


grated nutmeg, moisten with three tablespoonfuls of sweet cream, 
and water enough to make it into pear-shaped balls. For the 
stems insert cloves. Dip this in a beaten egg and then in grated 
bread crumbs. Cook in boiling lard till a nice brown. 

Mrs. J. A. H., Paris, Kentucky. 

CROQUETTES. 

Chop fine any pieces of cooked fowl, after removing the fat and 
bones; add half the quantity of fine bread crumbs, one egg, pep¬ 
per and salt. Mix thoroughly and make it into balls, and fry in 
hot butter and lard. Serve hot, and garnish with curled parsley. 

ROAST VENISON. 

Have the butcher remove the bones from two or three ribs of 
venison, so that it can be readily rolled; lay in a thin slice of pork 
to be rolled with it; roll tightly and bind with twine; dredge 
with flour, pepper and salt, and cook till well done. Serve with 
spiced gooseberries. 

BROILED VENISON STEAK. 

Broil quickly over a clear fire, and when sufficiently done pour 
over it two tablespoonfuls of currant jelly melted with a piece of 
butter the size of a walnut. Season with pepper and salt, and 
serve very hot. 

VENISON STEAK. 

Wash and place in a frying-pan, cover tight and let it steam in 
its own juice until done; then sprinkle over it salt, pepper and 
pieces of butter. Keep it covered in a tureen until ready to serve. 

Mrs. Rose C. Havener, Centralia, Wisconsin. 

BROILED SQUIRREL. 

Skin your squirrels and lay them in salt water to remove the 
blood; remove the head and feet and broil whole; season with 
salt, pepper and butter. Serve with currant jam or grape jelly. 


38 


HOUSEKEEP ERS' NEW COOK BOOK. 







FRIED RABBIT. 

After skinning and washing it well put in a pan of cold water 
and let it lay two or three hours; cut off the legs and cut the 
body into three or four pieces, dry them on a cloth, dredge them 
with flour and fry in hot butter; take them from the pan and 
pour a cup of sweet cream into the pan; let it heat through, 
then pour over the rabbit. 

RABBIT STEW. 

Take a couple of rabbits and divide them in quarters, flour 
them and fry in butter; then put them in a stew-pan with some 
good gravy and a glass of white wine. Season with pepper, salt 
and a sprig of sweet herbs. Cover them close, and let them stew 
until tender; then take the rabbit out in a deep dish, thicken the 
gravy with flour and butter and pour over the rabbit. 

Katie Sharpe, Lizeton, Indiana. 

ROAST PIGEON. 

When clean and ready for roasting, fill the bird with a stuffing 
of bread crumbs, a spoonful of butter, a little salt and nutmeg 
and three oysters to each bird (some prefer chopped apple). They 
must be well basted with melted butter, and require thirty min¬ 
utes careful cooking. 



BROILED QUAIL. 

Remove the feathers without scalding, and dress them carefully; 
then soak a short time in salt water, split down the back, dry with 
a cloth and rub them over with butter, and place on the gridiron 
over a clear fire; turn frequently, and put bits of butter over 
them; when taken up season with salt; prepare a slice of thin 
toast, nicely buttered and laid on a hot dish, for each bird, 
and lay a bird, breast upward, on each slice; garnish with cur¬ 
rant jelly. 








SUGGESTIONS AND RECIPES FOR POULTRY AND GAME. 39 

TO BROIL QUAIL OR WOODCOCK. 

After dressing, split them down the back and lay them on a 
well-greased gridiron, the inside down; broil slowly till they are 
a delicate brown, then season with salt and pepper and plenty of 
butter. Serve with buttered, dry toast. 

ROAST DUCK. 

• 

Prepare your duck for roasting, and use the following stuffing: 
Chop fine and throw into cold water three good-sized onions, one 
large spoonful of sage, two tablespoonfuls of bread crumbs, a 
piece of butter the size of a walnut, a little salt and pepper and 
onions drained. Mix well together and stuff* the duck. If an 
ordinary sized duck, bake one hour. 


\ 







SUGGESTIONS AND RECIPES. FOR 

MEATS. 


-E- 

Meat, when used for soup, should be put on to took in cold 
water: also anv salted meat like ham or corned beef; but where it is 
intended to be used as boiled meat it should be put on in boiling- 
hot w T ater, so as to harden the fibrine and confine the juices of the 
meat. The meat should in all cases be kept under the water. 
Turn it frequently, so it may cook on all sides. It should boil 
only gently. A pod of red pepper added to the pot will keep 
the odor of boiling from filling the house. Remove all scum as 
it rises. Allow twenty minutes to a pound. 

In roasting meat in the oven it should be frequently basted; 
this is done by dipping the water or juices in the roasting-pan 
over the meat with a large spoon. 

The fire should not be allowed to get low before replenishing, 
as it checks the heat. Try and keep the fire at a steady heat. 

In broiling meat the gridiron should be very hot before putting 
on the meat. As soon as it sears or scorches, turn over. 

Do not salt your meat until nearly done, as it extracts the 
juices. 

To thaw out frozen meats, lay them in cold water, which should 
be done only shortly before using. 

In slicing from a large ham, rub the cut side with com meal, 
as this prevents the ham from becoming rancid, and rubs off 
easily when needed again. 

In cooking tough meat or an old fowl, add a pinch of soda to 
the water to make it tender. 

If you have not tripods to lay in your roasting-pan to keep the 
meat up out of the juices, lay across the pan some clean pieces of 
wotd. 


( 40 ] 





SUGGESTIONS AND RECIPES FOR HEATS. 


41 


Veal, mutton and pork will keep perfectly fresh and good for 
weeks without salt or ice, in warm weather, by keeping it sub¬ 
merged in sour milk, changing the milk when mould appears. 
Rinse in cold water when wanted for use. 

For curing hams, trim nice and smooth when thoroughly cold 
after killing; pack in salt and let them remain five or six weeks, 
then take them up and dip them in boiling brine; then rub the 
flesh side with pulverized black pepper as long as it will stick. 
Hang in a dry place. 

To keep hams that have been smoked, rub the flesh part with 
molasses, then sprinkle with as much black pepper as will stick 
to the molasses. Hang them up and keep dry. 

To prevent meats from scorching, keep a pan of water sitting 
in the oven; the steam also arising, tends to make the meat tender. 

Always save all drippings from roasted or fried meats to use for 
frying potatoes; also allow the water from boiling meat to stand 
until the next day, and remove the fat from the top to your drip¬ 
ping-jar. Never allow any burned grease of any kind to be put 
into this jar. 

In broiling meat over coals, never allow them to smoke the 
least. After the coals have burnt down somewhat, throw on a 
handful of salt to deaden the blue flame that arises. If the drip¬ 
ping from your meat takes fire, remove from the stove to cool for 
a few moments. Don't try to blow it out, as there is danger of 
burning the face. 

Have a tin cover made at the tinner’s to fit into your dripping 
pan to cover over your meats and poultry while cooking, as they 
are so much nicer cooked in this way. It should be high and just 
the shape of the pan it is to cover. 

Nice lard can be made from leaf lard, and many housekeepers 
prefer it. Procure it at the butcher’s and fry it out yourself. A 
teacup of water added will keep it from burning. 

To preserve sausages, cut and roll them in small, tlnn cakes, 
and fry them till well done. Pack closely in jars and cover with 
melted lard an inch thick. Set away in a cool place and you will 
have nice, sweet sausage all spring and summer. 


42 


HO USE KEEPERS’ NEW COOK BOOK. 


To sweeten salt pork, cut as many slices as you will require for 
breakfast, and soak till morning in sweet milk and water, then 
rinse till the water is clear, and fry. 

A beefsteak can be well cooked in hot suet, and after taking out 
the steak stir a spoonful of flour in the pan, pour in hot water and 
let it boil, and you have a nice gravy. 

Rub flour and butter together, and brown in a skillet. Then 
put the meat gravy with it, and you have a nice gravy. • 

CORNED BEEF. 

100 pounds of meat, 

4 quarts of coarse salt, 

4 pounds of sugar, 

4 ounces of saltpeter, pulverized. 

Mix the sugar, salt and saltpetre well and spread it between the 
layers of meat. 

Miss E. C., Hoosic, New York. 

A PICKLE FOR BEEF OR IIAM. I 

For 100 pounds of meat use 
. 9 pounds of salt, 

4 ounces of saltpetre, 

2 ounces of saleratus, 

2 quarts of molasses. 

• | 

Y\ ater to make enough brine to cover the meat. Scald the brine 

and skim it, and let it cool before pouring on the meat. 

H. W. H., Corinth, New York. 

BEEF STEAK. 

Hack it well with a knife, and season with salt and pepper. 
Have a skillet hot, put butter into it, and lay the steak in, but do 
not cover it. Keep turning until done, take it up, pour some 
s^eet, thick cream into the skillet, let it boil up and pour over 
the steak. \ eal steak is very nice cooked the same way. 






SUGGESTIONS AND RECIPES FOR MEATS. 43 


BROILED BEEF STEAK. 

Have the steak cut about three quarters of an inch thick. Beat 
the steak, as some think it makes it tender, and lay it in a hot, 
well-greased gridiron or broiler. Put it over live coals to cook. If 
it is preferred rare, cook it only ten minutes; if well done, allow 
fifteen minutes. Lay it on a hot platter and season with salt and 
pepper and bits of butter, or half a cup of sweet cream. Garnish 
with water cresses or currant jam. 

BROILED STEAK. 

Heat the skillet very hot; pound or score the steak, but do not 
season it; put it on to cook, and after it sears well on both sides 
set the skillet on the back of the stove to cook slow, for ten min¬ 
utes or more if it is thick, then season with salt, pepper and 
butter. 

BROILED ROAST MEAT. 

Take slices of any kind of cold roast meats, lay them on the 
hot coals and broil. Season with salt and pepper, and serve 
while hot, with a small piece of butter on each piece. 

STEAK ROAST. 

Take a round of steak, pound, pepper and salt it well. Take 
dry bread crumbs and make a dressing of them and spread over 
the top of the steak. Roll it up and tie it with a string, put it 

in a pan and roast it. 

Mrs. D. R. Connell, North Lewisburg, Ohio. 


BAKED BEEFSTEAK. 

Score the steak well. If a small one, put it in a pie-pan; if not 
very fat add bits of butter to it; season with salt and pepper, am? 
grate bread crumbs over it. Put a little water in the pan to keep 
it from sticking. Bake twenty minutes, unless preferred very 
well done. 

Mrs. Mollie K., Springfield. 



HOUSEKEEPERS' XEW COOK BOOK . 


44 


BAKED BEEF. 

Take a piece of meat—cross-ribbed is best—put a slice of bacon 
or some lard in the bottom of the pot, then the meat, and fill up 
with water till the meat is covered; then take two onions, some 
peppercorns, cloves, bay leaves, one carrot and a crust of brown 
bread, salt and some vinegar; throw all of this in over the beef; 
keep the pot well covered; fill up with more hot water, if it boils 
down, and let it boil three hours; then brown a tablespoonful of 
flour, with some butter, thin with the 'gravy, and let it boil up 
once more with the meat; then put the beef in a deep dish and 
strain the gravy over it; add more vinegar to taste. 

BEEF LOAF. 


2 eggs, 

1 cup of rolled crackers, 

1 small teaspoonful of pepper, 

1 small teaspoonful of salt, 

1J pounds of chopped lean steak. 

Mix and mold in a loaf. Spread bits of butter on top and bake 
carefully. 

Mr*. Burton Gale, Bamboo, Wisconsin. 

BEEF LOAF. 

Grind on a sausage-grinder 

3 pounds of lean beef and 
i of a pound of salt pork. 

Add to it 

1 teacupful of cracker crumbs, 

3 eggs well beaten, 

2 teaspoonfuls of salt, 

1 teaspoonful of pepper. 

Sage to taste. Mix well and pack tightly in a small bread-pan 
which has been well greased. Sprinkle crumbs over the top. Bake 




SUGGESTIONS and recipes for meats. 


45 


two and one half hours; baste while baking with one tablespoon¬ 
ful of butter dissolved in one teacupful of boiling water. Slice 
when cold. 

Mrs. Lizzie Bailey, Monticello, Arkansas. 

BEEF STEWED WITH ONIONS. 

Cut two pounds of tender beef into small pieces, and season 
with pepper and salt; slice one or two onions and add to it, with 
water enough in the stew-pan to make a gravy. Let it stew slow¬ 
ly till the beef is thoroughly cooked; then add some pieces of but¬ 
ter rolled in flour, enough to make a rich gravy. Cold beef may 
be cooked in the same way, but the onions must then be cooked 
before adding them to the meat. Add more water if it dries too 
fast, but let it be boiling when poured in. 

BOILED CORN BEEF. 

Wash it well, put it in a pot, and if very salt cover well with 
cold water ; if only slightly corned use boiling water; skim often 
while boiling, and allow at least half an hour for every pound of 
meat. If it is to be eaten cold do not remove as soon as done, but 
allow it to remain in the liquor until nearly cold; then lay it in 
an earthen dish with a piece of board upon it, and press with a 
stone or a couple of flat-irons. 


STUFFED CORN BEEF. 

Take a piece of well-corned rump or round, nine to ten pounds; 
make several deep cuts in it; fill with a stuffing of a handful of 
soaked bread, squeezed dry, a little fat or butter, a good pinch of 
cloves, allspice, pepper, a little finely-chopped onion, and a little 
marjoram or thyme; then tie it up tightly in a cloth and saturate 
it with vinegar; boil about three hours. 

CORNED OR SMOKED BEEF TONGUE. 

Soak the tongue twenty-four hours before boiling. It will re¬ 
quire from three to four hours, according to size. The skin should 
always be removed as soon as it is taken from the pot. An eco- 


46 


HOUSEKEEPERS' NEW COOK BOOK. 


nomical method is to lay the tongue, as soon as the skin is re¬ 
moved, in a jar, coiled up, with the tip outside the root, and a 
weight upon it. When it is cold loosen the sides with a knife 
and turn it out. The slices being cut horizontally all around, the 
fat and lean will go together. 

FRESH BEEF OR SHEEP’S TONGUES. 

Procure four or five small tongues at the butcher s, wash thor¬ 
oughly, put on with cold-water to cover and a little salt, and boil 
till very tender; take out and remove the skin, then put into a 
stone jar and cover with hot, spiced vinegar. These are nice to 
have on hand for teas. Will keep well three or four weeks. 

Christie Irving. 

BEEF TONGUES. 

Either smoked or corned beef tongues, soak over night in cold 
water, put on to cook early in the morning, and cook four 
hours; take out and remove the skin while they are warm, and 
set away in a crock to cool. Slice for the table and garnish with 
parsley or celery leaves. 


BEEF HEART. 

* 

Wash it carefully and stuff it nicely, with a dressing of stale 
bread. Roast it for an hour and a half and serve with the gravy 
thickened with some of the dressing. 

KIDNEY STEW. 

Take a large beef kidney, cut all the fat out, cut it up in slices; 
then let it lay in cold water, with a teaspoonful of salt added, fif¬ 
teen minutes; wipe dry, then put it in the pot with three half¬ 
pints of cold water; let it boil two hours; half an hour before it 
is done add one large onion, sliced, one teaspoonful of powdered 
sage, a very little grated nutmeg, and pepper and salt to season 
well; serve hot with mashed potatoes. 


SUGGESTIONS AND RECIPES FOR MEATS. * 47 

POTTED BEEF. 

The beef should be well broiled, and all the fat taken off. 
Chop it very fine; season ^vitb salt, pepper, allspice and a little 
sage. Melt butter enough to knead it well together. Pack it 
closely in bowls (to turn it out nicely), and pour melted butter 
over it, and it will keep a week in cool weather. 

JELLIED MEAT. 

% 

Boil a shank of beef five or six hours; separate the bone and 
fat from the meat and gristle, tear the meat in shreds and cut up 
the gristle. When the liquor is cold skim off the fat, and add 
enough of it to the meat to make the consistency that of soft 
hash. Add salt, pepper, mace and allspice to taste, and cook' 
fifteen minutes, stirring constantly. Veal can be used in the 
same way. 

E. A. Mordy, Newton, Lower Falls, Mass. 

DRIED BEEF FRIZZLED IN CREAM. 

Chip the beef as thin as paper, with a very sharp knife. Melt 
in a frying-pan butter the size of an egg, stir the beef about in it 
for two or three minutes, dust in a little Hour, add half a teacup¬ 
ful of rich cream, boil, and serve in a covered dish. 

MEAT BRUNSWICK STEW. 

Put half a gallon of water in your dinner-pot. Add 

1 tablespoonful of salt, 

^ teaspoonful of black pepper, 

A small quantity of red pepper, 

3 tomatoes, pared, 

1 pint of Irish potatoes, pared, 

2 slices of lean or shoulder meat, 

1 onion, cut up fine. 

Boil about half an hourthen sift about a pint and a half of 
flour, add a little salt, dip in some of the boiling water, and 


HOUSEKEEPERS’ XEW COOK DO OK. 


make the dough rather stiff. Let it cool a little, and then work 
it with the hands until smooth ; roll out very thin, cut in small 
dumplings with a knife, put them in your stew, and boil five or 
te^ minutes longer. 

S. Webster, Oak Forest, Virgiuhu 

PORK CHOPS AND FRIED APPLES. 

Season the chops with salt and pepper and a little powdered 
sage and sweet marjoram; dip them into a well-beaten egg, then 
in grated bread crumbs. Fry for twenty minutes, then put them 
on a hot dish. Have some sour apples cut in slices around the 
apple, so the core will be in the middle of each piece, about three 
fourths of an inch thick; lay them in the skillet the chops were 
taken from, and fry a nice brown. Turn them carefully so as 
not to break them, and serve on the chops or in a separate 
dish. 


TO BROIL IIAM. 

Cut the slices thin, then pound like beefsteak; cook on a 
griddle over hot coals (it need not be cooked much); save the 
gravy, and butter the meat when done. 

Mrs. Thomas Trundle, Adamstown, Md. 

FRIED HAM. 

Lay the ham in the skillet, and pour boiling water over it to 
freshen it; let it boil about ten minutes, then pour the water off 
and fry in its own fat. 

. BAKED HAM. 

Most persons boil ham. It is much better baked, if baked 
right. Soak it for an hour in clean water, and wipe it dry. Next 
spread it all over with thin batter, and then put it into a deep 
dish, with sticks under it to keep it out of the gravy. When 
if is fully done take off the skin and batter crusted upon the flesh 
side, and set it away to cool. 


SUGGESTIOXS AND RECIPES FOR MEATS. 


49 


HAM AND EGGS. 

• 

Cut the ham in pieces the size of a fried egg; fry it in its own 
fat, and when done break the number of eggs required in the ham 
fat, and fry them. When done, lay each egg on a piece of the 
ham, and serve. 

TO BOIL BACON HAM. 

After cleaning the ham well, place it in a large boiler and fill it 
with cold water. Let it boil slowly five or six hours, then take it 
out and put it in a dish to drain. While it is still hot, or when 
it is cool, remove the skin and place it in the oven to brown. 
Mix one teacupful of vinegar, one tablespooriful of black pepper, 
a little ground mustard, two or three tablespoonfuls of sugar, and 
baste the ham with it while it is roasting. 

Mrs. J. Y., Dublin Depot, Va. 


DEVILED HAM. 

Take lean, boiled ham and chop it very fine, season it well with 
black and red pepper and dry mustard, press it solid, and slice 
thin. Boiled beef’s tongue may be served in the same manner. 

Mrs. R. W. Mills, Webster Grove, Mo. 

HAM TOAST. 

• 

Chop the lean, cooked ham into small pieces, put it in a pan 
with a little pepper, a lump of butter, and two eggs well beaten. 
When warmed through spread it on hot, buttered toast. 

M. L. Hann, Wellington, Kansas. 

% 

BOILED HAM. 

Pour boiling water over it, and when cool enough scrape and 
wash clean. Put in a boiler and cover with cold water; bring to 
the boiling point, then place on the back of the stove to boil 
gently for three or four hours, or till tender so as to stick a fork % 
in it. Turn the ham once or twice in the water. When done, 


50 


HOUSEKEEPERS ’ NEW COOK BOOK. 


take up and put into a baking-pan to skin. Dip the hands in 
cold water; take the skin between the fingers and peel as you 
would an orange. Set in a moderate oven and bake one hour, as 
this draws out the superfluous fat, leaving the meat more delicate, 
and in warm weather it will keep in a cool place a long time. 
Any tendency to mould may be removed by setting it in the oven 
awhile. To glaze a boiled ham, sprinkle with sugar and pass a 
hot knife over it, or brush it over with the yelk of a well-beaten 
egg, sprinkle well with grated crackers or bread crumbs, and 
cover it with sweet cream; then put it in the oven to brown. 
The nicest portion of a boiled ham serve in slices, and the ragged 
parts, odds and ends, are chopped fine for sandwiches, or by 
adding three eggs to one pint of chopped ham a delicious omelet 
may be made. 


HAM BALLS. 

Take half a cupful of bread crumbs, and mix two eggs well 
beaten. Chop fine some bits of cold, boiled ham, and mix them 
all together. Make into balls and fry. 

HAM AND EGG LUNCH LOAF. 

Chop remnants of cold, boiled ham, corned beef, or salt pork; 
add crushed crackers and from three to six eggs, according to 
the amount of your meat. Bake in a round, baking-powder box 
or empty spice box, and when cold it can be sliced for the table. 

Mrs. Alice Farwell, Hubbardstown, Mass. 

SALT PORK COOKED IN BATTER. 

Dip slices of salt pork in batter made with 

' 1 e g& 

1 cup of sweet milk, 

Flour enough to make a batter as thick as that of 
griddle cakes. 

Fry in hot lard to a rich brown. 

Miss A. E. M., Wilmot Flat, N. H. 



SUOG ES T10 NS AND RECIPES FOR MEATS. 51 


BAKED BACON. 

Cut it in slices as you would to fry, lay in a baking-pan and 
put in a hot oven. When cooked you have some nice-flavored 

meat. 

Mrs. M. A. Park, Jacksonville, Ill. 


PORK AND BEANS. 

Pick over carefully a quart of beans, and let them soak all 
night. In the morning wash and drain in another water. Put 
on to boil in cold water, with half a teaspoonful of soda. When 
they have cooked forty-five minutes, drain and put into an 
earthen pot in layers, first beans, then pork, with half a cupful 
of molasses. When the dish is filled place upon the top a piece 
of pork well scored, pepper and a little salt. Cover with hot 
water, and bake in the oven six hours. Keep closely covered, so 
they will not burn ; add more hot water if necessary, but let them 
bake nearly dry as they get done, and remove the cover to allow 
them to brown on top. They cannot cook too long. 

Christie Irving. 


ROAST SPARE-RIB, 

. Trim off* the rough ends, neatly crack the ribs across the 
middle, rub with salt and sprinkle with pepper, fold over, stuff 
with bread dressing, sew up tightly, place in a dripping-pan with 
a pint of water, baste frequently, turning over once so as to bake 
both sides equally until a rich brown. 

PIG’S FEET. 

Wash in hot water and scrape thoroughly with a sharp knife. 
Lay them in salt water all night, to remove the blood. Put on to 
cook with enough cold water to cover, slightly salted. Cook from 
three to five hours, until the bones loosen. Take out the meat in 
a chopping bowl, chop medium fine. Stunin the liquor in the pot 




62 HOUSEKEEPERS' NEW COOK ROOK . 

in which they were boiled, and season with vinegar and pepper to 
taste; take out the meat into bowls or small crocks, and cover it 
with the’ juice, to which you have added more hot water, as it 
will bear diluting. When cold, if not wanted for immediate use 
pour melted lard over the top. If used right away, turn out of 
the bowls and cut down in slices half an inch thick. 

Christie Irviug. 


HEAD CHEESE. 

Take the heads, tongues and feet of young, fresh pork, or any 
other pieces that are convenient. Having removed the skin, boil 
them till all the meat is quite tender, and can be easily stripped 
from the bones. Then chop it very fine, and season it with salt 
and pepper, and ground cloves, if you choose, or sage leaves 
rubbed to a powder. ’Mix it all well together with your hands. 
Put it into deep pans with straight sides, and press it down hard 
and firm with a plate that will fit the pan, putting the under side 
of the plate next to the meat, and placing a heavy weight on it. . 
In two or three days turn it out of the pan and cut it in thin 
slices. Use mustard and vinegar over it. This is desirable for a 
supper or breakfast dish. 


SCRAPLE. 

Take a hog s jowl, a part of the liver and heart, and the feet. 
Cleanse thoroughly, put on to boil in cold water, cook until all 
the bones can be easily removed. Then take out in a chopping 
bowl and chop fine. Season with sage, salt and pepper. Return 
it to the liquor on the stove, which you must strain. Then 
thicken with corn meal and a teacupful of buckwheat flour till 
the consistency of mush. Then dip out in deep dishes, and when 
cool slice and fry a rich brown, as you would mush. It is very 
nice for a cold morning breakfast. If you make more than you 
can use at once, run hot lard over the rest, and you can keep it 
all through the winter. # 




SUGGESTIONS AND RECIPES FOR MEATS. 


53 


CRACKNELS. 

These can be had at the butcher’s at a very low price. They 
are what is left from frying out lard. Put them into a pan with 
a little warm water, and some bread crumbs or cold corn bread 
broken fine. Season with pepper and salt. Fry till a nice brown, 
and serve hot. Very relishing in cold weather. 

. Mrs. W. B. R., Jackson, Mich. 

FRIED TRIPE. 

Procure your tripe at the butcher’s. Scrape and wipe out the 
liquor, and dry it between a towel. Put into a skillet with hot 
butter and lard mixed. Fry a nice brown, and serve hot. Do 
not season with anything, as it is prepared when you get it. 

FRIED LIVER. 

Have the beef or sheep’s liver cut in slices half an inch thick. 
Dip them into salted flour and put into hot lard in your skillet, 
with a small piece of breakfast bacon added. Fry brown quick 
on both sides, then add a little hot water, and cover close. Set 
upon the back part of the stove, and cook slowly till well done, 
being careful to keep it from cooking hard. Take the liver out 
upon a platter; make a nice gravy and pour over it, 

Christie Irving. 


GERMAN SWEET-BREADS. 

Boil them in water with a little salt; take off all the fat; cut 
in pieces the size of dice, or smaller. Make a sauce with one 
tablespoonful of flower, butter the size of half an egg; wet with 
the water the sweet-bread is cooked in, make it as thick as cream, 
flavor with lemon juice. Put in the chopped sweet-bread and let 
it just boil. Stir in a well-beaten egg with a little water in it, to 
keep from curdling, just before sending to the table. Have a 
lemon on the table, as some prefer it seasoned more. 

E. H. McG., Binghnmpton, N. Y. 


54 HOUSEKEEPERS' NEW COOK BOOK . 

SWEET-BREADS WITH MUSHROOMS. 

Parboil sweet-breads, allowing eight medium-sized ones to a can 
of mushrooms. Cut the sweet-breads about half an inch square; 
stew until tender. Slice mushrooms, and stew in the liquor for 
one hour. Then add to the sweet-breads a coffee-cup of cream, 
pepper and salt, and a tablespoonful of butter. Sweet-breads 
boiled and served with green peas make a very nice dish. 

SWEET-BREADS. 

Trim off all the fat, cut into slices, dip them into beaten eggs, 
and roll them in cracker crumbs. Fry a nice brown. 

E. II. McG., Binghampton, N. Y. 

6 

BOLOGNA SAUSAGE. I 

10 pounds of beef, 

24 pounds of pork, 

Chopped fine. 

\ ounce of powdered cloves, 

J ounce of powdered mace, 

24 ounces of powdered black pepper, 

Salt to taste. 

Mix it well together, and let it stand twelve hours. Stuff in 
muslin bags ten inches long and four inches wide. Lay them in 
ham pickle five days, and smoke them eight days. Hang them 
up in a dark place. 1 

Julia A. P.-, Georgetown, N. J. 

MOCK SAUSAGE. 

Soak dry bread in water. Take as much cold meat, chopped 
fine, as you have bread. Mix and season with salt, pepper and 
sage. Make into small cakes and fry. 

A. M. Stephens, State Line City, Indiana. 








SUGGESTIONS AND RECIPES FOR MEATS. 


55 


SAUSAGE. 

20 pounds of chopped meat, 

8 ounces of salt, 

2 ounces of pepper, 

1 ounce of powdered sage, 

1 tablespoonful of ginger. 

When cool, pack in pans, and first cover it thick with lard, 
then with paper. When cutting for use, loosen a portion of the 
paper and press it back again. Keep in a cool, dry place. 

Mrs. R. C. B., Sandusky, New York. 

BROILED VEAL CUTLETS. 

Trim evenly; sprinkle salt and pepper on both sides; dip in 
melted butter and place upon the gridiron over a clear fire; baste 
while broiling with melted butter, turning over three or four 
times. Serve with melted-butter sauce or tomato sauce. 

FRIED VEAL CUTLETS. 

0 

Cut your veal in small pieces ; dip them in a well-beaten egg; 
then grate stale bread fine, and season with pepper and salt. Roll 
the veal in the bread crumbs, and fry in hot lard till brown on 
both sides. Fresh fish is also nice cooked in this way. 

Mrs. O. S. Cowan, Danville, Ill. 

VEAL CROQUETTES. 

2 pounds of broiled veal, chopped, 

2 eggs, 

1 tablespoonful of butter, 

£ cup of cream, 

1 slice of browned bread, grated, 

1 lemon—the juice of, 

Salt and pepper to the taste. 

Make this into balls and fry. 

Mrs. Dr. Sam’l Hart, Marietta, Ohio. 


50 


HO USEKEEPEES’ SEW COOK BOOK. 




, ROAST VEAL. 

A shoulder of veal weighing five or six pounds will require two 
hours for cooking. Make a dressing the same as for a turkey and 
pile it in one corner of the dripping-pan. Sprinkle a little flour, 
pepper and salt over the meat, and cover it with another pan. 
Keep a little warm water in the pan, and half an hour before 
serving remove the upper pan to allow the meat to brown nicely. 
Serve with mint sauce. 

VEAL LOAF. 

Have the butcher chop three pounds of veal and half a pound 
of salt pork very fine, and add to it 

3 eggs, 

6 small crackers, crushed, 

2 tablespoonfuls of milk, 

1 tablespoonful of salt, 

1 tablespoonful of pepper, 

Butter the size of a hickory nut. r 

Mix it all well together. Make it into long rolls, put bits of 
butter over them, and bake two hours, basting often with the 
gravy of water and butter slightly seasoned. When cold, slice. 

Mrs. M. A. Towusley, Cedurville, Ohio. 

FRIED LAMB-STEAKS. 

Dip each piece into well-beaten egg, and roll it in bread crumbs 
or corn meal, and fry in butter and lard. After taking up the 
meat, add a tablespoonful of flour, a lump of butter the size of 
a walnut and a pint of hot water with half a teaspoonful of 
lemon juice, and pour it hot over the steaks. 

FRIED MUTTON-CHOPS. 

Have all the fat trimmed off, and dip them first into a beaten 
egg, then in pounded crackers. Fry slowly in hot lard or beef 
drippings. Serve with currant jelly or grape catsup. 


SUGGESTIONS AND RECIPES FOR MEATS. 57 


I 


MUTTON STEW AND GREEN PEAS. 

Select a breast of mutton, not too fat. Cut it into small, square 
pieces; dredge it with flour, and fry it a nice brown in lard and 
butter, and salt and pepper; cover it with water, and set it over a 
slow fire to stew until the meat is tender. Take out the meat, 
skim off all the fat from the gravy, and just before serving add a 
quart of green peas previously boiled with the strained gravy, 
and let it boil gently till the peas are well done. 

SPICED LAMB. 

Boil a leg of lyiutton, weighing five pounds, for two hours, and 
while boiling add a tablespoonful of whole cloves and a stick of 
cinnamon, broken. Slice cold, and serve with sweet pickle 
peaches. 

BUCKEYE CROQUETTE. 

• Provide one calf *s head. Have it split to remove the brains. 
Lay the brains in an earthern dish; cover with cold water; add 
one teaspoonful of salt. Put the head on in a pot, with enough 
water to fairly cover it. Boil slowly, until the meat will drop 
from the bones. Skim the impurities off. Then remove the pot 
from the stove, and allow it to stand until cool enough to handle 
the meat. Put the meat into a chopping-bowl ; chop finely ; 
eason as follows: 

2 eggs, 

1 dozen leaves of sage, rubbed fine, 

1 quill of garlic, 

1 salt-spoonful of salt, 

Pepper to taste. 

Whip the seasoning into the eggs. Then stir it into the meat; 
add the brains, and dredge enough flour into the mixture to 
make it stiff, so as to work it into small cakes. Brown in a quick 
oven. Serve with fricasseed potatoes. 

Mrs. Jos. A. Sanders, Columbus, Ohio. 


58 


110VSEKEEPEES’ XE W COOK BOOK . 


CALVES’ FOOT JELLY. 

Boil well four calves' feet in plenty of water, and keep up the 
quantity from the tea-kettle. When the meat separates from 
the bones strain the liquor into an earthen crock, and let it stand 
till cold. When tlie jelly is cold, take off all the oil ; scrape off 
the sediment from the bottom. Add 

J pound loaf sugar, 

5 eggs—whites only, beaten slightly, 

4 lemons, sliced, 

1 pint of wine, 

^ ounce of cinnamon, 

\ ounce of mace. 

Mix all well together, set it on the fire and let it boil five or ten 
minutes, and then pour it into a white flannel bag, with a wide 
mouth, and tapering toward the bottom. Dip the bag in hot 
water just before straining the jelly. Do not squeeze the bag, as 
that will make the jelly muddy and dull. If it is not clear, strairi. 

again. Jelly can be made of hog's feet in the same manner. 

Mrs. S. L., Bakerville. 

HASH. 

Chop any meat you have on hand very fine, leaving out all 
gristle or small bones. Season with salt and pepper, and cover 
with gravy or soup stock; if you have not these, a little hot 
water, butter and flour. Let it come to a good boil; then set on the 
back of the stove to just keep hot. It must not cook long. The 

addition of a small onion and three or four cloves is a good flavor. 

Christie Irving. 

HARD-TIMES HASH. 

This is made of the odds and ends of cold meat, potatoes, dry 
pieces of bread, broken crackers, baked beans, etc. The whole 
should be stirred together with an egg, seasoned with salt, pepper 
and sage, and warmed in milk. An onion can be used instead of 
sage. 

Mrs. Alice Furwell, Hubbardston, Mass. 


SUGGESTIONS FOR SALADS, SAUCES 

AND CATSUP. 


- s —— 

Salads should be served the day they are prepared. 

In using oil as a mixture, always use it before putting in the 
vinegar, to avoid curdling. Then add the vinegar, stirring all the 
time. 

Melted butter can be substituted if oil is disagreeable, or the 

\ 0 
fat rising to the surface in boiling your fowl. 

Use the best olive oil, always. 

Vegetable salads should be stirred only lightly with a fork, and 
never packed. 

To fringe celery, cut it in pieces two inches long, stick several 
needles into a cork, and comb the celery with it, or split it down 
into several parts with a sharp knife. Throw into cold water 
to curl. This is a very appetizing relish, also, with vinegar, pep¬ 
per and salt. . 

Always use a wooden spoon or fork to stir salad. 

If fresh celery cannot be had, use celery seed to flavor your 
salads. 

All lobster salad should be eaten as soon as possible after the 
dressing is added, else it becomes unwholesome. 

When canned lobster is used, open a few hours before using, to 
allow the confined odor to pass away. 

Rings made of the whites of hard-boiled eggs, laid around the 
dish on small lettuce leaves, garnish a dish of salad nicely. 

Always select perfect fruit for catsups. Cook in porcelain; 
never in metal. 

Always use glass or stone ware to bottle in ; never tin. 

If on opening there is a leathery mould on top, carefully remove 
every particle of it, and the catsup will not be injured. 




60 


HOUSEKEEPERS’ NEW COOK ROOK. 


To prevent this moulding, some do not fill the bottles quite 
to the top with catsup, but fill up with hot vinegar. 

If there are white specks all through the catsup, it is spoiled. 

If on opening and using a part there is danger that the rest 
may sour, scald; and if too thick, add vinegar. 

Butter and those sauces containing eggs should never boil, but 
just come up to a cream. Remove instantly. 

Always stir in the vinegar the last thing before putting on to 
boil. 


MAYONNAISE DRESSING. 

Beat a raw egg, with half a teaspoonful of salt, until it is thor¬ 
oughly smooth. Add a teaspoonful of mixed mustard, made 
thicker than usual. When smooth, add (a little at a time) half 
a pint of olive oil. Rub smooth to a thick paste; then dilute 
with vinegar until the consistency of thick cream. This sauce 
keeps well if bottled and corked with a glass stopper, and may l>e 
made in advance when yelks are left over from baking. This is 
very nice on cold, sliced tomatoes. 

CREAM DRESSING FOR COLD SLAW. 

2 tablespoonfuls of whipped sweet cream, 

2 tablespoonfuls of sugar, 

4 tablespoonfuls of vinegar.- 

Beat well and pour over the cabbage, previously cut fine and 
seasoned with salt. 

Mary A. Smith, Mentor, Ohio. 

BEET SALAD. 

Boil till tender three good-sized beets; skin them, and chop up 
fine. Also chop fine a small head of cabbage. Mix them ; add 
enough salt to season, half a cup of sugar, two tablespoonfuls of 
mustard, and cover all with cold vinegar. 

Chri&tie Irving. 


SUGGESTIONS FOE SALADS) SAUCES AND CATSUP. 61 


SALAD DRESSING. 


S eggs—the yelks, 

3 teaspoonfuls of mixed mustard, 

3 tablespoonfuls of white sugar, 

3 tablespoonfuls of olive oil, 

2 teaspoonfuls of salt, 

1 dessert-spoonful of flour. 

Mix this together well, and pour it into a teacupful of boiling 
vinegar. Let it cook till it thickens, stirring all the time. 


DRESSING FOR CHICKEN SALAD. 

Put three eggs, well beaten, on the fire with a piece of butter 
the size of a hen’s egg. 

1 teacupful of strong vinegar, 

1 tablespoonful of home-made mustard, 

Salt and pepper to suit the taste. 

M. L. Hann, Wellington, Kansas. 


CELERY SALAD. 



1 hard-boiled egg, 

1 raw egg, 

1 tablespoonful of olive oil, 

1 teaspoonful of white sugar, 

^ teaspoonful of salt, 

£ teaspoonful of pepper, 

4 tablespoonfuls of vinegar, 

1 teaspoonful of made mustard, 
4 large bunches of celery. 


Cut the celery into half-inch pieces. Rub the cooked egg to a 
i smooth paste ; add the salt, sugar, pepper, mustard and oil. Beat 
I the raw egg to a froth, and stir in; then add the vinegar last. 
Mix this well with the celery, and serve at once, or the vinegar 
will spoil the celery. 



62 


HO USEKEE P'ERS 1 NEW COOK BOOK. 


CHICKEN SALAD. 

1 boiled chicken, chopped fine, 

1 head of cabbage and an equal amount of # celery 

chopped fine, 

The whites of 12 hard-boiled eggs chopped with it. 
Take the yelks and rub them fine; then add 

2 tablespoonfuls of sugar, 

1 tablespoonful of butter, 

1 tablespoonful of mustard, 

1 cup of cider vinegar. 

Mix it all together, and serve. 

Mrs. D. R. Connel, Nor.th Lewisburg, Ohio. 


CHICKEN SALAD. 


0 eggs, 

£ pound of butter, or 

1 teacupful of olive oil, 

1 teacupful of vinegar, 

4 tablespoonfuls of mixed mustard, 

2 tablespoonfuls of sugar, 

1 teaspoonful of black pepper, 

3 cold, cooked chickens, or 

1 medium-sized turkey, 

2 or 3 bunches of celery. 

Beat up the eggs well, adding all the ingredients but the 
chicken and celery. Put it in a kettle to cook, stirring it all the 
time, till it cooks almost as thick as mush. When cold, add half 
a cupful of strong vinegar, and pour the dressing over the chicken 
and celery chopped together, and salted to suit the taste. Mix 
well, leaving out enough dressing to cover the top. 

Mrs. Carrie Bell, Eminence, Ky, 


















r* * 


SUGGESTIONS FOR SALADS, SAUCES AND CATSUP. 


63 


EGG AND CHEESE SALAD. 

Slice a dozen hard-boiled eggs, and put a layer of eggs in the 
dish. Grate on a thick covering of cheese, then another layer of 
eggs, alternating with the cheese till the eggs are used up. 
Sprinkle over the top a few capers and fine-chopped pickles. 
Pour over it all Mayonnaise sauce, and again cover with grated 
cheese. 

Mrs. J. S. Crowell, Springfield, Ohio. 

r n 

FISH SALAD. 

Take cold fish left from dinner ; remove all bones, and separate 
in small pieces with two forks. Pour over and well mix it with 
the following sauce: 

1 egg, well beaten, 

1 tablespoonful of sugar, 

1 tablespoonful of mixed mustard, 

3 tablespoonfuls of vinegar, 

Small piece of butter. 

Let it just boil to a cream. Then pour over the fish and some 
lettuce leaves chopped fine and well mixed together. Arrange 
small lettuce leaves nicely upon a platter, and put a large spoon¬ 
ful of the salad upon each leaf. Cut hard-boiled eggs in slices, 
and lay one upon each leaf. In serving, just slip the leaf and 
contents off upon the plate. 

Christie Irving. 

LETTUCE SALAD. 

Cut four or five nice heads of lettuce. Salt it, and let it staml 
half an hour. * Then add to the lettuce the powdered yelks of 
four hard-boiled eggs, half a teaspoonful of mustard and half a 
teaspoonful of pepper. Add a small piece of melted butter. Heat 
half a pint of vinegar, and .pour over. Mix all together and gar¬ 
nish the dish with the whites of the eggs. 

May Frey, Bucyrus, Ohio. 






64 


HOUSEKEEPERS' XE IT COOK BOOK. 


HAM SALAD. 

Chop fine the remains of a boiled ham; add the heart and 
inside leaves of a head of lettuce. Pour over it a dressing made 
as follows: 

1 tablespoonful of salt, 

1 tablespoon fill of butter, 

1 teaspoonful of pepper, 

1 teaspoonful of sugar, 

1 teaspoonful of mustard, 

£ pint of vinegar, 

The yelks of three eggs, well beaten. 

Boil till it creams. When cold, pour over the ham and lettuce 
and mix well. Lastly, stir in a cup of sweet cream. 

Mrs. Van Cartmell, Springfield, Ohio. 


POTATO SALAD. 

Pare and slice some cold, boiled potatoes. Peel and slice thin 
one onion. Mix on a salad dish, and pour over them the follow¬ 
ing dressing: Stir together one salt-spoon of salt, quarter of a 
salt-spoon of pepper, one tablespoonful of vinegar, and three 
tablespoonfuls of olive oil. Dress the salad with this mixture, 
and serve with chopped parsley. This makes a very desirable 
dish for tea in warm weather. 

IRISH POTATO SALAD. 

* 

Boil six potatoes until very soft; peel and mash them while 
hot. Season to taste with salt, pepper and spice. Add one table¬ 
spoonful of butter. Boil two eggs, and-dissolve the yelks in two 
tablespoonfuls of vinegar. Pour it over the potatoes and mix 
well. Put them on a plate. Slice the whites of the eggs in cir¬ 
cles, and place over the potatoes. 

Lidie Roberts, Pickens Station, Miss. 



L 


SUGGESTIONS FOE SALADS, SAUCES AND CATSUP. 


65 


LOBSTER SALAD. 

One can of lobster. Press out the juice, and chop (not too 
fine). Boil five eggs, hard, and let them cool. Rub the yelks to 
a jelly, and add to the lobster. Then add the whites, chopped. 
Make a dressing of 

2 eggs, beaten, 

- 1 small tablespoonful of mustard, 

^ teaspoonful of black pepper, 

^ teaspoonful of cayenne pepper, 

1 tablespoonful of olive oil, 

1 cup of vinegar, 

Butter half the size of an egg, and 
A pinch of salt. 

Put on the stove, and stir till it thickens. When cool, put 
over the lobster. 

Grace E. Millar, Lancaster, N. Y. 

ONION SALAD. 

Take cold biscuit or light-bread crumbs. Put in the stove and 
let remain until quite brittle; then run through a sieve. To two 
teacups of crumbs add two small onions, cut fine. Have ready 
four eggs, boiled hard. Cut up the whites of two eggs, and mix 
with the crumbs. Pour on two tablespoonfuls of melted but¬ 
ter; season with vinegar, black pepper and salt. Add lukewarm 
water enough to work up smooth. Then put into a glass dish 
and press down smooth. Take the .yelks of the eggs and press 
through the sieve, letting it fall on the salad until it is entirely 
covered by it. Take the two whites and cut into rings and half 
circles, and place about over the top. A few parsley leaves put 
on top to add to its appearance. 

Mrs. D. F. Gaston, Boiling Springs, Ya. 


66 


11 o USEKEErER8 ’ NE )V COOK BOOK. 





SALMON SALAD. 

Take a pound can of salmon, and remove it carefully without 
breaking all to pieces, and garnish with lettuce. Make a dressing 
of one small teacup of vinegar, butter half the size of an egg, 
one teaspoonful of Column's mustard or made mustard, one half 
a teaspoonful of salt, one teaspoonful of sugar, and two eggs. 
Cook till it rises as a cream; never let it boil, and when cold, add 
one half a teacupful of cream. Pour it over the salmon, and 
serve. 

SALMON SALAD. 

Four hard-boiled eggs, the yelks of two rubbed fine, and mixed 
with one raw yelk. A pinch of sugar, salt and mustard—a tea¬ 
spoonful of made mustard will do; half a teaspoonful of melted 
butter, half a teaspoonful of vinegar. If not sour enough, use 
more vinegar. Chop salmon or chicken fine; also the same 
quantity of celery or w’hite cabbage. Mix well together, and 
just before using pour the mixture over. 

Mrs. Robert Beckett, Fair Haven, Ohio. 

COLD SLAW. 

|j • 

1 head of cabbage, cut fine, 

1 egg, 

1 teacupful of vinegar, 

Butter the size of a hickory nut, 

One teaspoonful of celery seed, 

A little flour, 

Salt to suit the taste. 

Sprinkle the flour, salt and celery seed over the cabbage. 
Warm the vinegar and butter in a skillet. Put the cabbage in 
it. Beat the egg and pour it over all. Mix well together, and 
cook two minutes. Let it get cold before serving. 

A. M. Harriet, Henry Clay, Del. 


SUGGESTIONS FOR SALADS , SAUCES AND CATSUP. 67 


SWEET SLAW. 

Cut the cabbage fine. Then take sufficient strong vinegar, 
sweeten it and season with salt and pepper. Add sweet cream 
enough to make it nice and thick. Pour it over the cabbage and 
set away in a cool place for several hours. 

Lewisburg, Ohio. 


WARM SLAW. 

Get a nice, solid head of cabbage and cut it very fine. Put in 
your frying-pan a piece of butter the size of a walnut, and when 
it is hot put in the cabbage with a very little water; let it simmer 
till thoroughly done. Then beat up one egg very light and stir 
in slowly; and lastly, add one half a cup of sour cream. Salt 
and pepper to suit the taste. 

Mrs. Julia C. Richardson, North Grove, Ind. 

WARM SLAW. 

2 eggs—the yelks, 

2 tablespoonfuls of sugar, 

2 tablespoonfuls of sour cream, 

1 cup of vinegar, 

Butter the size of a nut. 

Boil this all together, and pour over fine-cut cabbage. Then 
serve. 

Mrs. Louisa Ash, Mt. Vernon, Ohio. 

TOMATO SALAD. 

Take large, firm, yellow tomatoes, peel, and slice them in a 
shallow, glass dish. Cut the slices three quarters of an inch 
thick, and serve with Mayonnaise dressing. 


68 


110 USEKEEPEES* NE W COOK BOOK. 


TOMATO SALAD. 

12 medium-sized tomatoes, peeled and sliced, 


4 hard-boiled eggs, 

1 raw egg well beaten, 

1 teaspoonful of salt, 

£ teaspoonful of cayenne pepper, 
1 teaspoonful of white sugar, 

1 tablespoonful of salad oil, 

2 teaspoonfuls of made mustard, 
1 teacupful of vinegar. 


Rub the yelks to a smooth paste, adding by degrees the salt, 
pepper, sugar, mustard and oil. Beat the raw egg to a froth 
and stir in, lastly, the vinegar. Peel the tomatoes, slice them a 
quarter of an inch thick, and set the dish on ice while the dress¬ 
ing is being made. After the dressing is mixed stir in lumps of 
ice till it is very cold; then take it out and pour it over the toma¬ 
toes. Set it on the ice till ready to serve. 

SALMON SALAD. 

Open the can, drain off the oil, fill the can with vinegar, and 
set in a pan of boiling water, to remain an hour; drain off all the 
liquor, and set in a cool place. Dressing; To one can of salmon 
beat two eggs till very light; pour over them half a teacupful 
of boiling vinegar, and set on the fire until it thickens; add a 
teaspoonful of butter, some mustard and cayenne pepper; set 
away to cool. When ready for the table, add five tablespoon¬ 
fuls of sweet cream, and dress with lettuce. 

H. F. C., College Hill, Ohio. 

DRAWN-BUTTER SAUCE. 

One quarter of a pound of butter, with two teaspoonfuls of 
flour well mixed with it. Put into a sauce-pan with one half a 
pint of water or stock. Cover it, and set the sauce-pan into a 
larger one filled with boiling water. Shake it constantly till 
thoroughly melted. Take it off as soon its it comes to a boil. 
Season with salt and pepper. 


SUGGESTIONS FOR SALADS, SAUCES AND CATSUP. 69 


BORDEAUX SAUCE. 

2 gallons cabbage, cut fine, 

1 gallon green tomatoes, sliced, 

1 dozen sliced onions, 

1 ounce of tumeric powder, 

1 ounce of celery seed, 

1 ounce of whole allspice, 

1 ounce of cloves, 

1 ounce of ground ginger, 

1 ounce of ground black pepper, 

^ pound of white mustard seed, 

1J pounds of white sugar, 

1 gill of salt, 

1 gallon of wine vinegar. 

Mix all together, and boil fifteen or twenty minutes. 

Laura M. Logan, Shirland, Penn. 

CHILI SAUCE. 

18 ripe tomatoes, cut fine, 

1 green pepper, cut fine, 

1 onion, cut fine, 

1 tablespoonful of salt, 

1 cup of sugar, 

2 cups of best vinegar, 

2 tablespoonfuls of all kinds of spices, pulverized. 

Boil and bottle for use. 

Cousin Lizzie, Girardtown, \V. Va. 

HORSERADISH SAUCE. 

Take a plateful of stale bread and boil it in a little water. 
Then add a handful of boiled dried currants, and to this add a 
plate of grated horseradish. Season with sugar, vinegar, and a 
pinch of salt. 

Mrs. Sloane, Vienna, Va. 










70 


HOUSEKEEPERS’ NEW COOK BOOK. 


CURRANT SAUCE. 


5 pounds of currants, 

3 pounds of sugar, 

1 pint of vinegar, 

1 tablespoonful of cinnamon, 
1 tablespoonful of cloves, 

1 tablespoonful of allspice, 

1 tablespoonful of pepper, 

1 teaspoonful of salt. 








Boil one half hour, and bottle. If preferred, omit the vinegar. 

Mrs. H. H. Himian, Battle Creek, Mich. 


CELERY SAUCE. 


Mix two tablespoonfuls of butter with a tablespoonful of flour. 
Add two cups of stock or water, and boil. When thick, add cel¬ 
ery, chopped fine, season, boil ten minutes, strain and serve. 

CELERY SAUCE. 1 

Chop the celery fine and boil it until tender. Use only a little 
water. Season with one half a cup of cream, one tablespoonful 
of butter, and salt and pepper to suit the taste. 

Mrs. Louisa Ash, Mt. Vernon, Ohio. 

MUSTARD SAUCE. 

2 eggs—the yelks of, 

1 wfine-glass of jelly, 

1 tablespoonful of butter, 

1 teacupful of vinegar, 

2 tablespoonfuls of mustard, 

1 small teaspoonful of salt. 

Cook it until thick. When cold it is ready for use. 

M. L. Ilann, Wellington, Kansas. 







I 


SUGGESTIONS FOE SALADS, SAUCES AND CATSUP. 71 

LEMON SAUCE. 

Cut three slices of lemon into very small dice, and put them 
into drawn butter. Let it come just to a boiling point, and pour 

over boiled fowls. 

J > 

OYSTER SAUCE. 

One pint of oysters, cut small, and boiled for five minutes in 

their own liquor. A cup of milk, a tablespoonful of butter, 

rubbed smooth into a tablespoonful of flour. Season 'with salt 

and pepper to suit the taste, and let it come to a boil. Then 

serve with roast turkey. 

I 

i 

MUSHROOM SAUCE. * 

Prepare the mushrooms by cutting off the stalks, and throw 
them into boiling water. Season very sparingly with salt, pep- 
' per and butter. Boil until tender, and thicken the gravy with a 
[ tablespoonful of flour and a piece of butter the size of a butter- 
bean, and pour it over the meat. Some use a little lemon juice 
to add to the flavor. 

* 

SAUCE FOR WILD FOWL. 

1 wine-glassful of port wine or claret, 

1 tablespoonful of sauce a-la-Iiusse (the older the 
better), 

1 tablespoonful of catsup, 

1 tablespoonful of lemon juice, 

1 slice of lemon peel, 

1 sliced shallot, 

4 grains of cayenne pepper, 

1 or 2 blades of mace. 

This sauce is to be scalded, strained and added to the gravy 
which comes from the bird in roasting. 

Mra. Lizzie A. Garnett, Lorelto, Essex county, Va. 





72 


HOUSE KEEPERS' NEW COOK BOOK. 


PARSLEY SAUCE. 

Wash a bunch of parsley in cold water; then boil it about six 
or seven minutes in salt and water. Drain it; cut the leaves 
from the stalks and chop them fine; allow two tablespoonfuls of 
leaves to one half a pint of melted butter. Serve with boiled 
fowls and fish. 

SPICED SALT. 

£ ounce of thyme, 

J ounce of bay leaf, 

J ounce of pepper* 

£ ounce of marjoram, 
i ounce of cayenne pepper, 
ounce of cloves, 

J ounce of nutmeg, grated. 

Dry, powder and sift these, thoroughly mixed. To every four 
ounces of this mixture add one ounce of salt. Keep it in an air¬ 
tight box or can. This is excellent seasoning for soups, dress¬ 
ings, veal loaf, etc. One ounce to three pounds of dressing is 
sufficient. 

Mrs. E. D. Buss, Springfield, Ohio. 

WORCESTERSHIRE SAUCE. 

^ bushel of tomatoes, 

10 lemons, 

1 quart of cider vinegar, 

1 pound of salt, 

1 pound of brown sugar, 

\ pound of ground allspice, 

1 ounce of ground cloves. 

Cook all together and strain through a sieve. Add juice of 
one lemon. Cork tight while hot, and seal up. 

Howard F. Carey, College Hill, Ohio. 















— 




SUGGESTIONS FOR SALADS , SAUCES AND CATSUP. 


73 


* WINE SAUCE. 


1 cup of sugar, 
cup of butter, 

Beat to a froth with the hand. Add one cup of boiling water 
and a little wine or brandy. 

Mrs. D. S. A., Roanoke, Ind. 

WINE SAUCE. 

1 pint of boiling water, 

1 cup of white sugar, 

J cup of wine, 

A small piece of butter. 

Thicken with corn starch or flour. This sauce is used mostly 
for boiled fish and boiled mutton. 

Mrs. Flora W. Bemis, Wilson, Kansas. 

GOOSEBERRY SAUCE. 

5 quarts of gooseberries, 

4 pounds of sugar, 

1 pint of vinegar, 

2 tablespoonfuls each of cloves, cinnamon and allspice. 

Put the vinegar and spices on, and let them boil up before 
putting in the berries. Then add the berries. Boil one hour 

and bottle hot, and seal. 

* 

SPEARMINT SAUCE. 

Carefully wash the mint and pick it from the stems. Then 
chop fino and pour over vinegar enough to cover. Add a table¬ 
spoonful of sugar, a little salt and pepper. Serve in a glass 
pitcher or goblet. 

Christie Irving. 







74 


HOUSEKEEPERS' NEW COOK BOOK. 




WINE SAUCE FOR ROAST MEAT. 

1 quart of wine, 

1£ pints of jelly, 

J of a pound of butter, 

8 tablespoonfuls of sugar, 
tablespoonfuls of allspice. 

Cook all together till it thickens, and pour over the meat. 

Mas. Carrie Bell, Eminence, Ky. 

CURRANT CATSUP. 

To three quarts of currant juice add 

3 pounds of sugar, 

1 pint of vinegar, 

1 tablespoonful of cinnamon, 

1 tablespoonful of cloves, 

1 tablespoonful of pepper, 

1 tablespoonful of nutmeg. 

Boil together twenty minutes, then seal and cork tight. 

Mrs. G. C., Winterset, Iowa. 

GRAPE CATSUP. 

Stew five pounds of grapes over a slow fire until soft. Tin 
strain through a sieve. Add 

24 pounds of sugar, 

1 tablespoonful of cinnamon, 

1 tablespoonful of allspice, 

1 tablespoonful of cloves, 

1 tablespoonful of pepper, 

\ tablespoonful of salt, 

1 pintsif vinegar. 

Boil until a little thick, and then bottle. This makes an ex¬ 
cellent sauce for cold meats. 

Mrs. L. C., Fair Haven, N. J. 












SUGGESTIONS FOR SALADS, SAUCES AND CATSUP. 


to 


COLD CATSUP. 

■J peck of ripe tomatoes, cut fine,. 

1 teacupful of onions, cut fine, 

1 teacupful of nasturtium seeds, cut fine, 

1 teacupful of grated horseradish, 

2 red peppers, chopped fine, 

3 large stalks of celery, chopped fine, 

1 teacupful of whole mustard seed, 

\ teacupful of salt, 

1 large tablespoonful of black pepper, 

1 quart of vinegar, 

Cinnamon and cloves to suit the taste. 

r 

This needs no cooking. 

L. K. E., Lebanon, Ohio. 

TOMATO CATSUP. 

This we make in winter. We can the juice left from Canning 
tomatoes in summer. In the winter take one can of juice or one 
can of tomatoes. Boil and strain. Add 

\ cup of sugar, 

1 cup of vinegar, 
teaspoonful of salt, 

£ teaspoonful of cayenne pepper, 

1 tablespoonful each of cloves, cinnamon and nutmeg. 
Boil one hour, and put in a bottle for use. 

Christie Irving. 

CUCUMBER CATSUP. 

Grate the cucumbers aiid put in a sieve to drain four or five 
hours. Then squeeze through a cloth all the juice you can get 
out. Pour over the cucumbers a quantity of vinegar equal to the 
amount of juice drained therefrom, after which you can throw 
away the juice. Season with horseradish, salt, pepper and spice. 
Mrs. John R, Baird, Johnsonville, Miss. 



76 


HOUSEKEEPERS' NEW COOK BOOK . 


COLD CATSUP. 

Chop one half peck of ripe tomatoes, fine, 

2 roots of horseradish, grated, 

1 cup of salt, 

1 cup of white and black mustard seed, mixed, 

2 teaspoonfuls of black pepper, 

2 red peppers, chopped fine (taking seeds out), 

2 stalks of celery (some use celery seed instead), 

1 cup of nasturtiums, chopped fine, 

1 cup of chopped onions, 

1 tablespoonful of powdered cloves, 

1 tablespoonful of powdered mace, 

1 tablespoonful of powdered cinnamon, 

J cup of sugar, 

1 quart of vinegar. 

Mix this together thoroughly and bottle without cooking it. 
A. M., Mt. Holly, N. J. 


TOMATO MUSTARD. 

One peck of tomatoes and one teaspoonful of salt. .Boil in a 
preserving kettle half an hour; strain it through a colander, and 
return it to the kettle with the following: 

1 dessert-spoonful of ground cloves, 

1 dessert-spoonful of allspice, 

1 dessert-spoonful of black pepper, 

1 dessert-spoonful of ginger, 

1 dessert-spoonful of cayenne pepper, 

Some onions, and 
A little curry powder. 

Let it boil down considerably; then strain it through a sieve, 
and add flour of mustard until the proper thickness is obtained, 
and simmer for a short time. Bottle for use. 


SUGGESTIONS FOR SALADS, SAUCES AND CATSUP. 


77 


MUSTARD. 

Take half a cupful of mustard flour; stir in enough vinegar to 
make a smooth paste. Add half a teaspoonful of salt and a 
tablespoonful of sugar. 

MUSTARD RELISH. 

1 

Beat the yelks of two eggs, and stir this into 

3 tablespoonfuls of mustard, 

1 tablespoonful of black pepper, 
teaspoonful of cayenne pepper, 

1 teaspoonful of salt, 

1 teaspoonful of sugar, - # 

cupful of sharp vinegar. 

• 

Cook until the thickness of cream. If too thick, add vinegar. 

Mrs. Mary J. Humphrey, Leroy, N. Y. 

FRENCH MUSTARD. 

Slice up an onion in a bowl; cover with good vinegar, and 
leave two or three days. Pour off the vinegar into a basin, and 
put into it 

1 teaspoonful of pepper, 

1 teaspoonful of salt, 

1 tablespoonful of brown sugar, and 
Mustard enough to thicken. 

Smooth the mustard with a little of the vinegar as you would 
flour for gravy. Mix it all together, set on the stove and stir 
until it boils, when remove and use it cold. 

Ella Edgerton, Turin, N. Y. 


RELISHES. 

-a- 

There are certain articles usually called side dishes or relishes 
which some may not know how to prepare, although having the 
material at hand. These are nice used for teas as the accom¬ 
paniment of cold meats. Some one of them should always 
appear upon the table. 

CUCUMBERS. 

• 

It does not seem to be very generally known that the cucumber 
is one of the most useful vegetables we have, and can be dressed 
in a greater variety of palatable ways than any other except the 
tomato. It is better than squash and more delicate than the egg¬ 
plant, prepared in the same manner; can be stewed, fried or 
stuffed, and, above all, can be parboiled, mashed up in a batter and 
fried as fritters—more pleasant and easily prepared than any other 
vegetable or fruit. When a cucumber just becomes too old to be 
used raw or for pickling, it is then at its best for cooking, and 
may be used for that purpose even until the seeds become hard, 
A raw cucumber is, for most persons, an indigestible abomination, 
however much they may admire its flavor and odor. 


CUCUMBERS. 

Let these lie in cold water an hour or so before peeling; always 
begin at the small end and peel toward the stem-end, slice very 
thin and lay in salted water, then remove to another dish and 
serve with vinegar, pepper and salt. 

Thick, sweet cream added is very palatable. Some slice onions 
in with them. Lay parsley leaves around the edge of the dish. 



RELISHES . 


79 


CELERY. 

When brought home, if not wanted immediately, it should be 
wrapped in a wet cloth. An hour before dinner put into cold 
water, then remove to a tall glass jar. 

A more ornamental way is to cut the stocks in pieces four 
inches long, split these four, or five times with a sharp knife, lay 
in water till they curl, then remove to a glass dish; eat with vin¬ 
egar, pepper and salt. 


CELERY. 

Break the stems apart and cut off the green part, washing it 
well. Put it in the glass with water, adding a little salt to the 
water if desired 


CRANBERRY SAUCE. 

Wash and pick over the cranberries. Put on with enough 
cold water to cover them; add a pinch of soda. This will bring a 
great deal of stuff to the surface which can be skimmed off. Let 
them cook till they burst, then mash them all with a wooden 
spoon, then acid the sugar—two pounds to three quarts of fruit. 
Boil slowly an hour and a half Always cook in porcelain or an 
earthen crock, never in tin of any kind. Some strain them when 
done and put into a jelly-mold. 

9 

FRIED APPLES. 

Quarter and core apples without paring, prepare frying-pan bv 
heating and putting in beef drippings, or lard and butter mixed, 
lay the apples in the pan, skin side down, sprinkle with a very 
little sugar and brown thoroughly. 

9r % 

RADISHES. 

The small red ones, cut the tops to withm one inch of the 
radish, cut off the root end and very gently scrape to remove the 


80 


H OUSE KEEP EES' NEW COOK BOOK, 

little clinging roots. Let them lie in water until wanted for the 
table; lay in a glass dish without water. 

The large ones, it is best to peel and cut in slices lengthwise; 
arrange upon a pickle-dish. Trim with the radish leaves. 

LETTUCE. 

Let the leaves lie in w’ater till the meal is ready, cut off the 
root-end and arrange nicely in a large soup-plate; place hard- 
boiled eggs, cut up in slices, across the top. Serve with vinegar 
and sugar. 

WATER CRESSES. 

Pick over and carefully wash your cresses, to remove the sand 
and roots. Arrange loosely in a glass dish. Eat with vinegar, 
sugar and salt. 

RHUBARB. 

Wash your stalks and cut them up into inch pieces, not remov¬ 
ing the skin, as the chief richness of this vegetable is in the skin; 
add a good deal of sugar, but no water. Cook till tender, and serve 
hot or cold as preferred. It is best to cook it in a crock. 

4 

RHUBARB. 

\ 

The best way of cooking this plant is to bake it. Cut up the 
stalks into a pie-dish. Sprinkle sugar over, cover wdth a plate, 
set in the oven and bake fifteen or twenty minutes—just enough 
to retain its fresh, green color, like green apples. 

Mattie F. Thomas, Fifteen-Mile Grove, Iowa. 


HORSERADISH. 


Grate and put into a glass and cover with vinegar. Keep 
tightly covered, as it loses its strength. 


RELISHES. 


81 


TO PREPARE HORSERADISH FOR WINTER. 

Ir the fall, mix the quantity wanted in the following propor¬ 
tions: 

A coffee-cup of grated horseradish, 

2 tablespoonfuls white sugar, 

^ teaspoonful salt, and 
1J pints of cold vinegar. 

Bottle and seal. 

To make horseradish sauce, take two tablespoonfuls of the above, 
add one dessert-spoonful olive oil (or melted butter or cream) and 
one of prepared mustard. 

COTTAGE OR DUTCH CHEESE. 

Take a crockful of clabbered milk and set it on the stove to 
heat a little. When the whey and the clabber separate, pour it 
in a jelly-bag, and hang it up where it will drain till dry. Season 
with salt, a piece of butter, or rich cream. Use pepper if desired. 
Mix with the hand, and make into small balls; or, if much cream 
is used, serve in a dish. 

Mrs. N. A. McDonald, Sago, Ohio. 

SMEAR KASE. 

Only differs from the above by being mixed softer and very 
smooth, using cream, or sweet milk with butter to mix with. 


> 


SUGGESTIONS AND RECIPES FOR 


EGGS. OMELETTES. BREAKFAST ANI) 

TEA DISHES. • i 


During the season when eggs are plenty and cheap many per¬ 
sons pack them small end down in a box well covered with coarse 
salt, never allowing the eggs to touch each other. Have small 
holps horpd in the bottom to drain off the moisture. Some use 


holes bored in the bottom to drain off the moisture. Some use 
oats to pack in. 

To one half peck of unslacked lime add three pails of water. 
When cold, add one ounce of cream of tartar and one half pound 
of salt. This will keep eggs for a long time. 

Duck and goose eggs are very strong as a food, though some do 
use them. 

To boil eggs, three minutes will boil them very soft, five' 
minutes will cook hard all but the yelk, and eight minutes wilj^ 
cook them hard all through. 1 , 

In breaking eggs, break them separately over a cup to be sure 
they are perfect. j] 

In poaching eggs, add a little vinegar to the hot water to set the 
white; the water should be salted also. 

It is best to save all egg-shells to settle coffee. 

If possible have double kettles to cook all grains. The price of 
one can be saved in a short time—by the saving of what usually 
sticks to the kettle when cooked in the ordinary way. 

W heat, oatmeal and barley are best to be soaked over night 
Rice and hominy are much nicer when preserved in the whol 
grain; this can be done by steaming them. Hominy will tak^ 
three or four hours and rice from one and a half to two hours. 

()atmeal and cracked wheat are better for being cooked in a double 

boiler, which any lady can have by setting one vessel in another. 

[ 82 ] 


hole, 










SUGGESTIONS AND RECIPES FOR EGGS, OMELETTES, ETC. 83 


and keeping the under one well supplied with hot water. Add 
salt to make a strong brine, which will generate a greater heat. 
It is also very nice steamed from three to four hours. 

In making buckwheat cakes it is best to save a little of the 
batter and not cook it all. That which is saved is the yeast for 
another mess, and it can be kept perfectly sweet by filling the 
vessel with cold water and let it stand till night in a cool place. 
When ready to use, pour off the water, which absorbs the acidity, 
and mix with tepid water. In the morning stir in a half a tea¬ 
spoonful of soda, dissolved in hot water. 

Hominy grits, cerealine and prepared wheat are all nice for 
breakfast use and if soaked over night need very little cooking. 
Eat with sugar and milk or molasses, as preferred. 

These grain foods should be used more than they are, as they 
contain so much more nutrition than many things that are used; 
and for growing children there is nothing better. 

Persons living in the country who do not find it convenient to 
purchase wheat already cracked, can use their coffee-mill for crack¬ 
ing it. Although not done so evenly, it is much sweeter than 
that you buy. 

FRIED EGGS. 

Break the number of eggs required for the meal in a plate, and 
slip them carefully into a hot skillet with plenty of hot butter 
and lard in it. When the whites are well set, take them up, 
season with salt and pepper, then send to the table. 

DROPPED EGGS. 

Break the number of eggs desired for the meal into a pan of 
boiling water slightly salted, with muffin rings laid on the bottom 
of the pan, as they keep the shape of the egg well. Care should 
be taken not to break the yelks. When the whites harden take 
the eggs up carefully and lay each one on a piece of toasted bread 
that has been moistened in hot water and buttered. Sprinkle with 
pepper. 

E. A, B., Sigel, Penn, 


84 


housekeepers* new cook book. 


POACHED EGGS. 

Place on the fire a shallow stew-pan, with water, salt and a 
tablespoonful of vinegar. W hen it boils, add the eggs one at a 
time. Permit them to boil two minutes; take them up carefully 
with a strainer and serve on delicately toasted slices of bread cut 
in the shape of diamonds or hearts; garnish with parsley. 

• i 

STEAMED EGGS. 

Butter a tin plate and break in your eggs; set in a steamer; 
place over a kettle of boiling water, and steam until the whites 
are cooked; they are more ornamental when broken into patty 
tins, as they keep their form better; the whites of the eggs, when 
cooked in this manner, are tender and light, and not tough and 
leathery as if cooked by any other process, they can be eaten by 
invalids, and they certainly are very much richer than by any 
other method; if cooked in the shell they taste of the lime con¬ 
tained in them, and if broken into boiling water it destroys their 
flavor. 


SCRAMBLED EGGS. 

Pour one cup of cream into a frying-pan. When hot pour in 
one dozen eggs, previously broken in a dish. Cook slowly, stir¬ 
ring constantly, so that the eggs will be evenly done. Season 
with pepper and salt, and serve hot. 

Mrs. Maggie Tichenor, Waupun, Wis. 


EGGS FOR LUNCH. 

Boil the eggs hard. When cold take off the shells and divide 
the eggs lengthwise in halves. Take out the yelks, crumble them 
in a bowl, adding salt, pepper, mustard, and a little melted butter. 
W hen all are well mixed, fill up the hollows of the whites with 
this mixture and serve. 

Aunt Lena, Canaan Four Corner®, N. Y. 


SUGGESTIONS AND RECIPES FOR EGGS, OMELETTES, ETC. 85 


FRIZZLED EGGS. 

Put a piece of butter the size of a liazel nut in a teacup, with 
a pinch of salt and a little pepper. Break in two eggs without 
stirring. Set in a pan of boiling water to cook. When the 
whites are set, serve immediately in the cup they were cooked in. 

( Mrs. G. N. Means, North Lewisburg, Ohio. 

EGG FRICASSE. 

Break a couple of eggs in a warm, well buttered, individual 
vegetable dish. Season with salt and pepper. Bake them till the 
whites are set. Serve in the dish they are baked in. Garnish 
with water cresses. 

STUFFED EGGS. 

Boil the eggs very hard, and cut almost in half (around the 
egg). Take out the yelks and mix with ham or dried beef, minced 
very fine, seasoned with salt and pepper, a little mixed mustard 
and a trifle of butter. Stuff each half of the egg and stand on 
a hot platter. Serve hot with a Bechemel sauce, made of 

1 teacupful of sifted flour, rubbed smooth, 

1 quart of milk. 

Boil slowly. Add • 

1 teaspoonful of salt, 

2 small onions, 

spoonful of black pepper, 

A little parsley. 

When thick add butter the size of an egg, and strain. Thin 
it with cream, if necessary. 

BIRDS’ NESTS. 

Chop very fine one ounce of beef suet or cold meat, half a cupful 
of bread crumbs, season with chopped parsley, powdered thyme 
and marjoram, a little grated rind of a lemon and half its juice, 


86 


HOUSEKEEPERS* NEW COOK HOOK. 


and one egg well beaten to bind the mixture. While you are 
preparing this mixture have four eggs on the stove to boil 
hard; ten minutes will be sufficient. Warm a half pint of 
gravy. When the eggs are boiled hard, take them from the 
Bhells and cover them thickly with the mixture. Put a little 
butter in a stew-pan, fry them a light brown, dish them up, cut 
them in halves (first cut off the top of the white that they may 
stand), and serve them hot with the hot gravy poured over them. 

OMELETTE. 

• 

5 eggs, 

1 cup of milk, 

1 cup of rolled crackers. 

Season with butter, pepper and salt, and stir while cooking. 

Mrs. C. W. Higgins,‘Fountain, Dakota Ter. 

FRENCH OMELETTE. 

6 eggs, . . . Lu 

1 tablespoonful of melted butter, 

1 cup of boiling milk, 

1 cup of bread crumbs, 

Salt and pepper to suit the taste. 

This is sufficient for two cakes. Fry them in suet drippings, 
and when nearly done turn each one together in the shape of a 
half-moon. 

Miss Sarah G. Crandell, Hoosic, N. Y. 


OMELETTE. 

Beat the yelks and whites of eight eggs separately until light, 
then beat together, add a little salt and one tablespoonful of 
sweet cream. Have a pan with a piece of butter the size of a 
walnut thoroughly heated and pour in the omelette. Shake the 
pan while the eggs are hardening and fold double, then 
serve hot, 


SUGGESTIONS AND RECIPES FOR EGGS, OMELETTES, ETC. 87 


OMELETTE. 

6 eggs, 

1 pint of milk, 

A little salt and pepper, and 
Butter the size pf a walnut. 

Beat up enough to break the eggs. Pour into a hot, greased 
skillet; as the under side sets, begin at one side and quickly 
turn over like a roll, and turn out upon a platter. Cut in slices, 

from one end. Garnish with curled parsley. 

Christie Irving. 


GREEN CORN OMELETTE. 

Boil a dozen ears of sweet-corn, cut it off the cob, season it 
with salt and pepper; and stir into it five well-beaten eggs. Take 
a tablespoonful of it and roll it in bread crumbs, then fry brown. 

OMELETTE WITH HAM. 

Make a plain omelette, and just before turning one half over 
the other, sprinkle over it some finely chopped ham. Garnish 
with small slices of ham. 

Jelly or marmalade may be used in the same way. 

BAKED OMELETTE. 

Stir five tablespoonfuls of sifted flour into three pints of milk; 
strain it through a sieve; add the yelks of eight eggs well beaten, 
and just as it goes into the oven, spread on the whites beaten 
stiff. Bake quickly. 

APPLE OMELETTE. 

Stew eight large apples very soft, mash them fine and season 
with a cup of sugar, a tablespoonful of butter, and nutmeg or 
cinnamon to suit the taste. When the apples are cold, add four 
well-beaten eggs. Bake slow for twenty minutes and eat while 
warm. 


88 


HOUSEKEEPERS ’ NEW COOK BOOK. 


HAM OMELETTE. 

3 

2 gills or half a pint of milk, 

2 tablespoonfuls of flour, 

1 gill of grated ham (cold boiled ham will do). 

Beat the eggs, milk and flour well, then add the grated ham, 
and fry in nice lard or the drippings of roasted ham. 

Mrs. E. C. W., Mt. Vernon, Ohio. 

TO COOK OATMEAL. 

2 teacupfuls of oatmeal, 

1 tablespoonful of salt. 

Put them in a quart tin pail and fill it three fourths full 
of water. Cover close and set it in a kettle one third full of 
water and boil it for three hours. Stir it two or three times when 
it first commences to boil. 

E. E. P. # Lacrosse, Wis. 


OATMEAL. 

Put the meal in cold water at night, and by cooking half an 
hour in the morning it is ready, and the flavor improved. 

Mrs. S. C. B., Hunieston, Iowa. 

OATMEAL GEMS. 

Take one cup of oatmeal and soak it over night in one cup of 
water; in the morning add 

1 cup of sour or sweet milk, 

1 teaspoonful of soda or baking powder, 

1 cup of Graham flour, 

A little salt. 

Bake them in iron gem-pans, in a quick oven. If they are too 
moist, add more flour. 


SUGGESTIONS AND RECIPES FOR EGGS, OMELETTES, ETC. 89 

OATMEAL PORRIDGE. 

To three parts of boiling water add one part of oatmeal. 
Cover closely and cook slowly for a half hour. Do not stir it if 
you would prevent it being sticky. Serve with sugar and cream. 
Nancy M. Swain, Rockville, Ind. 

% 

OATMEAL PONE. 

Put a cupful of oatmeal into a greased pan holding’two quarts. 
Add a quart and a pint of cold water and a teaspoonful of salt, 
set it in the oven and leave it untouched for two hours. Keep a 
steady but not too hot fire. It can be cut out in thick, square 
cakes and served hot. 

Christie Irving. 


CRACKED WHEAT. 

The water must be cold when the wheat is put in. Use one 
third of wheat to two thirds of soft water. Cover closely and 
cook slowly, without stirring, for three hours. 

CRACKED WHEAT. 

Soak one cup of cracked wheat or oatmeal in three cups of 
cold water all night. Cook quickly the next morning in a double 
boiler till the water is all evaporated in the wheat. Some think 
it is much better if cooked all day. Serve with butter and sugar 
or cream. 

CRACKED WHEAT. 

Rinse thoroughly with cold water two teacupfuls of wheat; add 
four cups of cold water; place the basin in a steamer and cover 
closely. In half an hour or so stir and salt to taste. Let it steam 
four or five hours, stirring once or twice. Good—hot or cold, for 
breakfast, dinner or tea. To be eaten ’with rich milk, or cream if 
you are so fortunate as to have it. 


90 


IIO USE KEEPERS* NEW COOK ROOK. 




HOMINY. 

Thoroughly wash two cupfuls of hominy and put it into a well- 
greased kettle, pouring over two quarts of cold water. Salt the 
water a little. Let it cook all day slowly, pouring on hot water 
as it dnes down. Never stir it while cooking, if you would 
have the grains whole when done. Eaten hot or cold, with milk 
or butter. 

Mrs. W. B. Reid, Jackson, Mich. 

STEAMED HOMINY. 

Soak one cup of hominy in three cups of water and salt to 
suit the taste—over night. In the morning turn it into a quart 
pail, then put the pail into a kettle of boiling water. Cover 
tightly and steam one hour. Add a teacupful of sweet milk and 
cook half an hour longer. 

FRIED HOMINY. 

• 

Have a frying-pan with hot butter in it, and put in as much 
hominy as required for the meal. Pour over it a very little water 
or milk to keep it from burning on. Salt it to suit the taste. Do 
not stir it while cooking, but leave the kernels whole. 

HOMINY FRITTERS. 

1 egg, ’> ' ' 

\ cup of sweet milk, 

1 tablespoonful of flour, 

1 quart of boiled hominy, 

A pinch of salt, 

Roll into oval balls with floured hands; dip in a well-beaten 
egg, and then in dried bread crumbs, and fry in hot lard. 

RICE CAKES. 

Boil some rice and let it cool. Then add a little water or milk, 
making it about the consistency of buckwheat cakes. Add a little 

salt and a handful of flour. Beat in one egg. Bake on a griddle. 

Mm. Solon H. Ayres, Charleston, Neb. 


SUGGESTIONS AND RECIPES FOR EGGS, OMELETTES, ETC. 91 


BOILED RICE. 

2 quarts of boiling water, 

1 teaspoonful of salt, 

1 pint of rice, 

Boil for an hour, and do not stir. Turn off water. The 
kernels will be large and white. 

Mrs. Dr. Williams, Conquest Centre, New York. 

RICE GRIDDLE-CAKES. 

1 egg, 

§ of a cup of cooked rice, 

J of a cup of flour, 

1 teaspoonful of soda, 

2 teaspoonfuls of cream tartar, or 

3 teaspoonfuls of baking powder. 

Sweet milk enough to make a batter thin enough to fry. 

Any cooked grains, hominy, wheat, oatmeal, or grits of any 
kind, can be used in the same way. 

BREAKFAST DISH. 

Take a quarter pound of fresh cheese, cut in thin slices, put in 
a* frying-pan, and turn a cup of sweet milk over it. Add one 
fourth teaspoonful dry mustard, a pinch of salt and pepper and a 
piece of butter the size of an egg. Roll three Boston crackers 
very fine, and sprinkle in gradually. Then turn at once into a 
warm dish and serve immediately. 

Lottie E. Klurnp, Felton, Del. 

BREAKFAST STEW. 

Chop fine whatever cold meats remain on hand; add a pint or 
more of good soup-stock;'season with salt, pepper, and a small 
pinch of ground cloves. Thicken with browned flour, and pour 
boiling hot over little squares of nicely toasted bread. Garnish 
with slices of lemon, and serve at once. 


92 


HOUSEKEEPERS' NEW COOK BOOK . 


CORNMEAL MUSH. 

Stir the meal into boiling water, a handful at a time. Salt the 
water before putting in the meal. It must be stirred well, and 
kept boiling all the time. Make it as stiff as you can stir. Set 
on the back of the stove and cook half an hour. 

E. Flora Boardman, Delaware, Ohio. 


MUSH, OR HASTY PUDDING. 

Set on a quart of water to boil; in the meantime stir half a 
pint of sifted Indian meal into water enough to make it smooth; 
add salt to taste. When the water boils, stir in a tablespoonful 
and boil, then another and let it boil, and so on till you have the 
thickening in; then add enough sifted raw meal gradually, 
stirring all the time till thick enough, and it is done. This is a 
very nice recipe. 


FRIED MUSH. 

Made as above the day before it is wanted, and cut In slices, 
and fried with fat enough to prevent it from sticking to the 
griddle. 


BREAKFAST GRIDDLE-CAKES. 

To one and a half pints of cornmeal, stir in boiling water 
till it is a stiff mush, and set away to cool. Add 

1 egg, 

1| pints of flour, 

1 teaspoonful of soda, 

Buttermilk enough to make a batter, not too thin, and 
bake like buckwheat cakes, on a griddle. If sour milk is used, 
add another egg. If sweet milk or water is used, add two 
teaspoonfuls of cream tartar. 

A. B. V. D., Ilammonton, N. J. 


/ 


SUGGESTIONS AND RECIPES FOR EGGS, OMELETTES, ETC. 93 


*«•- 

• ** 

RYE BREAKFAST CAKES. 

t 

2 cups of rye meal, 

^ cup of molasses, 

1J cups of sweet milk, 

1 teaspoonful of soda, 

A little salt. 

Mix very soft, and bake at once in a roll-pan, or muffin-rings. 
Mrs. Mary A. Dodge, Newcastle, Maine. 

BREAKFAST CAKES. 


1 egg, 

1 cup of sweet milk, 

1 cup of flour. 

A pinch of salt. 

Beat it well and drop into the hot gem-irons, and bake in a hot 
oven. 

Mrs. H. H. Himian, Battle Creek, Mich. 

PANCAKES. 


2 eggs, 

2 quarts of sour milk, 

2 large teaspoonfuls of soda, 

A pinch of salt, 

Enough flour to make a stiff batter. 

Cook on a hot griddle. This makes a large quantity of batter. 

Agnes Blair, West Liberty, Ohio. 


CORNMEAL CAKES. 

Scald one teacupful of 'cornmeal; to this add another teacupful 
of meal and one teacupful of sifted flour. Add a pint of cold 
water and put in one half a teacupful of wet yeast and one half 
a teaspoonful of salt. If the batter is too thick to pour well, add 


94 


HOUSEKEEPERS ’ NEW COOK BOOK . 

/ 

more water. Set in. a warm place to rise over night. In the 
morning they will be very light and all ready to fry, without 
stirring them, as soon as the griddle is hot. 

BREAD PANCAKES. 

3 eggs, well beaten, 

1 tablespoonful of melted butter, 

1 good handful of flour, 

1 quart of sour milk, 

2 cups of bread crumbs, 

1 teaspoonful of salt, 

^ teaspoonful of soda. 

Mrs. R. H. H., Columbus, Neb. 

FLANNEL CAKES. 

3 eggs, 

^ a cup of butter and lard mixed, 

1 teaspoonful of salt, 

1 teacupful of flour, 

2 quarts of sifted meal. 

Mix with sweet milk or water till very thin. Fry quickly 

on a hot, well-greased griddle. 

Mrs. J. T., Dublin Depot, Vu. 

SELF-RAISED BUCKWHEAT CAKES. 

1 quart of lukewarm water, 

2 tablespoonfuls of molasses. 

Into this stir enough of the self-raising or prepared buck¬ 
wheat flour to make a thin batter. The molasses is put in 
to give them a nice brown color in cooking, and not to sweeten 
them, as some might suppose. 

The advantage of this prepared flour is that it is not necessary 
to set them over night, as they are ready to bake as soon as mixed. 
This flour can be obtained at any grocery; also wheat flour for 
wheat pancakes comes prepared in the same way. 




SUGGESTIONS AND RECIPES FOR EGGS, OMELETTES, ETC. 95 


BUCKWHEAT CAKES. 

t 

2 quarts of buckwheat flour, 

1 pint of corn meal, 

1 teacupful of yeast. 

Stir it with water to a thin batter, and let it stand over night. 
Fry them for breakfast. 

Ella Finch, Otwell, Ind. 

BUCKWHEAT CAKES. 

1 quart of lukewarm water, 

\ cupful of wet yeast, 

1 cupful of flour, 

To this add enough buckwheat flour to make a thin batter. 
Let them stand over night to raise, and in the morning dissolve 
one half a teaspoonful of soda in one half a cupful of lukewarm 
water and stir this into the batter, then cook quick. 

HAM TOAST. 

Slices of toasted bread with the crusts cut off, 

2 eggs, 

2 tablespoonfuls of butter, 

Some cold ham or tongue grated. 

Put the yelks and whites, well beaten, into a stew-pan, with 
the butter; stir them two minutes over the fire, spread them 
over the toast and lay over them a sufficient quantity of cold 
ham or tongue, grated or chopped fine, to cover the eggs. Serve 
it up very hot. 

MILK TOAST. 

Place the milk to heat; mix a teaspoonful of flour smoothly 
with a little cold milk; stir it in and let it come just to a boil, with 
a piece of butter the size of an egg to a quart of milk, and some 
salt. Place your toast in a deep dish and cover it with gravy. 











96 


HOUSEKEEPERS 9 NEW COOK BOOK. 


MILK TOAST. 

Toast the quantity of bread you will want for the meal. 
To prepare for the toast, boil one quart of milk; when nearly 
boiled, stir in a tablespoonful of corn-starch, wet up to a thin 
paste with milk, a lump of butter and one half teaspoonful of 
salt. Arrange the bread in a dish, piece at a time, and pour some 
of the milk over each piece. Do not dip your bread in the milk. 

Christie Irving. 

SALLY LUNN. 


5 eg 6 s, 

1J cups of sugar, 

1J cups of butter, 

3 cups of warm, sweet milk, 

1 cup of wet yeast. 

% 

Flour enough to make rather a stiff batter, and when it is light 
stir in two tablespoonfuls more of flour. Pour into jelly cake-pans, 
let it raise again, then bake. When done, butter each cake and 
pile them one above the other as a jelly cake. Serve hot. Half 
the above quantity, is sufficient for a small family. 

MUSII BISCUIT. ; 

2 quarts of cold mush, 

^ cup of butter or lard. 

Mix enough flour with this to turn out on the molding-board. 
Roll out to an inch thick, cut out with a biscuit-cutter and bake 
in a hot oven, fifteen or twenty minutes, or till they are a rich 
brown color. 


WELSH RARE BIT. 

To one quart of warm milk, grate or slice thin one fourth of 
a pound of cheese. Let this come to a boil and pour it over 
sliced toasted bread. This is an excellent breakfast dish. 


SUGGESTIONS AND RECIPES FOR EGGS, OMELETTES, ETC. 97 


COFFEE-ROLLS. 

Work into a quart of bread dough a rounded tablespoonful of 
butter, and a half teacup of white sugar; add some dried currants, 
(well washed and dried in the oven), sift some flour and sugar over 
them, work into the dough thoroughly, make into small, long 
rolls, dip them into melted butter, place in the pan, let it rise a 
short time and bake. 

% 

CHEESR FRITTERS. 

Slice thin half a dozen large, tart apples, and prepare half as 
many thin slices of cheese. Beat up one or two eggs, according 
to the quantity required, and season high with salt, mustard and 
a little pepper. Lay the slices of cheese to soak for a few minutes 
# in the mixture. Then put each slice between two slices of apples, 
sandwich style, and dip the whole in the beaten egg. Fry in hot 
butter and serve hot. 

D. C. Fry, Plattsburg, Mo. 

CHEESE STRAWS. 

Take a pint of flour and half a pint of grated cheese; mix 
them, and make a paste with lard as you would for pies. Roll 
out in a thick sheet; cut in strips half an inch broad and five or 
six inches long. Bake a light brown. Place a white napkin on 
a plate, and pile the “straws” in log cabin shape upon it. This 
is a delicate dish to be eaten with salads. 

Mrs. C. S. K., Springfield, Ohio. 

FRIED BREAD. 

1 e ggi 

J teaspoonful of salt, 

£ pint of cold water, or milk. 

Beat well, and dip into it slices of old bread; fry them in 
butter; serve hot. 

Miss A. E. M., Wilmot Flat, N. H. 


08 


HOUSEKEEPER S' NEW COOK BOOK. 


FRIED BREAD. 

Take one egg and beat it well. Then take the scraps of dry 
bread and dip them in the egg. Fry in butter over a hot lire. 

Mrs. A. W. Hall. 

SCRAMBLED BREAD. 

Soak one third of a loaf of bread in milk enough to wet it 
Beat two eggs in it. Add a small.piece of butter, pepper and 
salt to taste, and fry in hot lard. 

M. R., Haramondsport, N. Y. 

t 

BREAD SCRAPPLE. 

Dry bread cut in small bits and put in a skillet, with a piece of 
butter the size of a walnut, to brown. Add three eggs, one pint* 
of milk, and season it with salt, sage and black pepper to suit the 
taste. Stir often and serve for breakfast. 

Mahala Henian, Falls of Rough, Ky. 

STEAMED BREAD. 

Slice up the stale bread and lay the slices carelessly on a plate. 
Set the plate in a steamer, with something to tip it a little, to 
allow the steam free circulation. Set it over a kettle of boiling 
water and cover it tight. Serve with butter the same as toast 

FONDU. 

\ 

Butter the size of an egg, 

1 cupful of bread-crumbs, * 

. \ pound cheese, 

1 cup of milk, 

3 eggs. 

Cut the butter and cheese into small pieces and place them 
in a large bowl with the bread; on this pour scalding inilk, after 
which add the yelks, well beaten, and a little salt. Mix well, 


SUGGESTIONS AND RECIPES FOR EGGS, OMELETTES, ETC. 99 

cover, and set on the back of the stove, stirring occasionally till 
dissolved, when add the whites, beaten to a stiff froth; place in a 
buttered pie-plate and bake in a quick oven for about twenty 
minutes. Serve immediately. Many eat mustard with it. 

Christie Irving. 

TEA-PUFFS. 


1 egg, 

1 cup of flour, 

1 cup of milk, 

1 teaspoonful of salt. 

Bake in'a quick oven, in rings or old teacups filled to one third 
of their capacity. This quantity will make five puffs. 

MUSHROOMS. 

Wash your mushrooms and cut them up, put on to cook with 
cold water and a very little salt, as too much destroys the flavor. 
Cook a half hour, then stir into the liquid a piece of butter 
dipped in flour; add a little pepper. Serve on toasted bread. 

HONEY. 

. This is a charming addition to the breakfast table. To keep it, 
put the honey-comb into a large sheet of good writing paper, 
paste the edges up so as to form a bag and hang it up in a dry 
place. Honey-comb may be kept fresh and good for a year by 
putting it into a tureen or covered dish, with a cloth below the 
lid to make it tight, and setting it in a cool place. Several combs 
may be placed one above another. Keep them as whole as 
possible. 


SUGGESTIONS AND RECIPES FOR 

VEGETABLES. 


Early peas will boil in half or three quartets of an-hour; they 
are best put on with cold water; add salt when nearly done. 

String beans require two hours or more; the first water should 
always be poured off. 

Lima beans will cook in three quarters of an hour; put on to 
cook in hot water. 

Asparagus will boil in three quarters of an hour; us£ cold 
water. # 

Spinach will boil in fifteen minutes; use hot water. 

Summer beets will boil in one hour; use hot water. 

Winter beets will require three hours; use hot water. 

Corn will boil in twenty minutes; use hot water. 

Onions will boil in one and a half hours; use hot water. 

New potatoes will boil in one half hour. 

Dried corn must be soaked over night. Allow it to cook one 
hour. 

Summer squash is better steamed, as putting it in water makes 
it too watery; cook three quarters of an hour. 

Turnips require a long time to cook; if cut thin they will cook 
in an hour and a quarter, but if only cut in halves it will take 
two hours and a half. 

Winter or Navy beans will take from two and a half to three 
hours and a half to cook. They may be hurried a little by the 
addition of a pinch of soda; plenty of water must be kept 
them. 

' MOO] 


on 



SUGGESTIONS AND RECIPES FOR VEGETABLES. 


101 


Cauliflower should be tied up in a net or a piece of white 
mosquito-netting when boiling, and served with rich drawn butter. 
Boil twenty minutes. Look carefully through this vegetable for 
worms—just the color of the stalk.- 

Saratoga potatoes can he purchased at any large grocery in 
pound" packages; also dried peas, corn, beans, and canned aspar¬ 
agus, baked beans, etc. 

In the spring, when potatoes begin to sprout, take such a 
quantity as you wish, place in a tub and pour boiling water over 
them. Let them stand long enough to kill the sprouts, and then 
remove the water and they will keep all summer, and are better 
than new ones. Steam them if you would have them very white 
when mashed. 

To prevent onions bringing tears to your eyes when peeling 
them, hold them under water while handling and slicing them. 

All vegetables are better to be seasoned when they are ready 
for the table. Never let them stand after coming off the fire. 
Put them instantly into a colander, over a pot of boiling water, if 
you have to keep them back for dinner. 

MASHED IRISH POTATOES. 

Peel and wash well the number required for the meal and put 
them in a kettle to cook; cover them with boiling water, and let 
them boil till well done; then drain off the water and mash them 
very fine. Pour in a cup of good cream, a little at a time; a piece 
of butter the size of a walnut, and salt to suit the taste. Beat 
them with a large spoon till very light and white. 

Mrs. J. T., Dublin Depot, Va. 

9 

POTATO CAKES. 

.Take cold, mashed potatoes that have been seasoned; cut them 
and mold into little cakes; fry them in hot butter a light brown 
color. 

H. M., Elkton, Ind. r 


102 


UOUSEKEEBERS' NEW COOK BOOK. 


STEWED POTATOES. 

If large ones are used, cut in halves or quarters, and let them 
soak in cold water an hour. Put them on to cook with cold 
water enough to cover them. ^ hen nearly done, drain off all 
the water but a half pint. Add a half pint of milk and a pinch 
of salt. When this boils, stir in one tablespoonful of butter and 
one teaspoonful of flour, rubbed smooth in a little cold milk. A 
handful of chopped parsley adds to the flavor. 

Potatoes left over from any meal may be cooked in this manner 

for the next meal, as desired. 

Mrs. L. A. Ashley, Springfield, Ohio. 

BROWNED POTATOES. 

Let them boil nearly done, and three quarters of an hour 
before taking out a roast of meat, put the potatoes in the dripping- 
pan, and baste them frequently with the gravy of the meat. 
When they are a delicate brown, drain on a sieve and serve 
immediately. 

QUIRLED POTATOES. 

Prepare the potatoes the same as to boil. Let them cook 
thoroughly, then mash and season well, and press them through 
the colander into the dish you wish to serve them in. Set them 
into the oven to brown. 

SARATOGA POTATOES. 

Peel and slice on a slaw-cutter into cold w r ater, wash thoroughly, 
and drain; spread between the folds of a clean cloth, and pat 
them dry. Fry a few at a time in boiling lard, as you do fried 
cakes or crulls. Salt them as soon as they are taken out of tin? 
lard. They are used for garnishing game and steaks. They are 
often eaten cold, and consequently are nice for lunches, picnics, 
etc. 


SUGGESTIONS AND RECIPES FOR VEGETABLES 


103 


SCALLOPPED IRISH POTATOES. 

Peel and slice thin, then in a tin basin put a layer of potatoes, 
sprinkle with pepper, salt, and a little flour, a sraall^ piece of but¬ 
ter; then another layer of potatoes, then seasoning, until you 
have your basin filled. Then fill your basin half full With sweet 
milk, and bake half an hour. 

Mrs. J. Willis, Springfield, Ohio. 

POTATO SOUFFLES. 

Boil four good sized potatoes and rub them through a sieve. 
Take one cupful of sweet milk and one cupful of butter. Let 
them come to a boil in a sauce-pan. Add the potatoes, a pinch of 
salt, a little white pepper, and beat to a cream. Then put in, one 
at a time, the yelks of four eggs, beating it well. Drop a pinch 
of salt in the whites and beat to a stiff froth. Add this to the 
mixture, stir in lightly, and pour into a well-buttered dish. Bake 
twenty minutes. Eat with meats that have gravies. 

Mrs. M. A. E., New London, N. H. 

CUPPED POTATOES. 

Boil and mash potatoes and season the same as for the table. 
Wet a teacup and press some of this in the cup. Turn out on a 
tin as many as you wish for dinner. Beat one egg and rub over 
each cake. Then set them in a hot oven until nicely browned. 

Mrs. R. C. B., Sandusky, N. Y. 

BOILED SWEET POTATOES. 

Wash them well, trim off the dried specks and scrape off the 
skin. Boil them with plenty of water, and when nearly done 
put a piece of butter the size of an egg, and a tablespoonful of 
molasses, in the kettle and let them fry brown in it. Serve hot. 

Mrs. F. A. K., Dayton, Ohio. 


104 


HOUSEKEEP ERS* NEW COOK BOOK . 


BAKED SWEET POTATOES. 

Take medium sized potatoes, wash and lay them on the grating 
in a hot oven. When half done pierce them through with a fork 
to let the st£am out. They will be dry and mealy. 

FRIED SWEET POTATOES. 

Peel and slice them as you would bread. Fry them in as little 
lard as possible to keep them from burning. 

Mrs. W. B. R, Jackson, Mich. 

MOCK SWEET POTATO. 

Take a ripe squash, cut in good sized pieces, part nicely, and 
boil until tender in enough water to prevent burning. Then 
take out, put in a buttered pan, and bake a nice brown. Eaten 
hot or cold. 

Mrs. M. A. Park, Jacksonville, Ill. 

EGG-PLANT. 

Cut the egg-plant through the centre in halves. Dig out of 
the shell the contents, and put them in a chopping-ljowl. Chop 
fine; season with salt, butter, and pepper. Mix a cupful of bread 
crumbs in the mess and return it to the shells, pouring in some 
hot water. Put in a pan and bake in the oven. Dish up in their 
own shells. 

EGG-PLANT. 

Put into water and boil until soft; then cut in two and scoop 
out all the inside; season; take a tablespoonful at a time, dip in 
egg and bread crumbs and fry in hot lard. 

BAKED EGG-PLANT. • . 

Boil until soft and scoop out all the inside; mash fine, and to 
every cupful add a tablespoonful of cracker crumbs, a teaspoonful 
of butter, and pepper and salt to taste; put into a dish for the 


SUGGESTIONS AND RECIPES FOR VEGETABLES. 


105 


table, beat an egg very light, and spread a part over the top of 
the dish, then sprinkle with rolled cracker, and lastly spread with 
remainder of the egg. Set into the oven to brown. 

FRIED EGG-PLANT. 

Cut the egg-plant in slices half an inch thick; pare each piece 
and lay it in a weak salt and water brine, and keep them well 
under the brine for an hour or more. Then wipe each slice and 
dip it in a beaten egg, and roll it in bread crumbs or grated crack¬ 
ers. Fry it in hot lard till soft and a nice brown color. 

Bettie Ferguson, Stockton, Ala. 

TOMATOES. 

» • 

Scald and peel some ripe tomatoes; put in a skillet, with some 
butter, sugar, salt, and pepper. Let them boil fifteen or twenty 
minutes. Then take one pint of sweet cream, or rich milk, stir 
in two tablespoonfuls of flour, and then add to the tomatoes. Let 
them come to a boil, and then serve. 

Lillie Ball, Franklin, Ohio. 

BAKED TOMATOES. 

Cover the bottom of an earthen dish with ripe tomatoes, sliced.. 
Then a layer of bread crumbs, seasoned with pepper, salt, and 
butter. Then another layer of tomatoes, and so continue till the 
dish is filled, letting the topmost layer be of the bread crumbs. 
Bake fifteen minutes. 

L. E. C., Sherman, N. Y. 

FRIED TOMATOES. 

Select firm, ripe tomatoes; pare and slice them thick. . Season 
with pepper and salt, and sprinkle flour over each piece. Place 
them in a skillet that has hot lard or butter in it, and fry on 
both sides a light brown. When done, make a gravy of one cup 
of cream, one teaspoonful of butter, and one tablespoonful ot 

flour to thicken it. Let this heat through, and pour it over the 

* 

tomatoes and serve. 

* 

Mrs. J. F. Stoats, Townsend, Del. 


106 


HOUSEKEEPERS ’ NEW COOK BOOK . 


TOMATO CUSTARD. 

1 pint of tomatoes, stewed and strained, 

2 pints of milk, 

4 eggs, 

1 teacupful of sugar. 

Bake in small cups quickly. This is a good dish for invalids. 

Mrs. J. E. Butler, Tolsom, California. 

TOMATO OYSTERS. 

Pare four large tomatoes and cook them well. Season with one 
half teaspoonful of butter; pepper and salt to taste. Pour one 
quart of boiling milk over a dish of crackers, then add the cooked 
tomatoes with one half teaspoonful of soda, dissolved in a little 
cold milk. 

Mrs. 8. R. Dixon, East Liverpool, Ohio. 

STUFFED TOMATOES. 

Select large tomatoes of even size and scoop out a small place 
in the top and fill with a stuffing made as follows: Fry a small 
onion, chopped fine, in a tablespoonful of butter; when nearly done 
add some bread crumbs, moistened with a little milk or water, and 
season with pepper and salt. Put a little bit of butter on each 
and then bake. 

Another dressing is made as follows: Chop very fine cold meat 
or fowl of any kind, with a very small piece of bacon added; fry 
an onion, chopped fine, in a tablespoonful of butter, and when 
nearly done add the meat, some bread crumbs, pepper and salt; 
cook a minute; mix well; add the yelk of an egg and fill the 
tomatoes; place in a baking-dish; sprinkle bread crumbs over 
them, with some small bits of butter, and bake. Use either as a 
garnish or as a dish by itself. 

TOMATO TOAST. 

Cook four common sized tomatoes and two small onions, 
pared and sliced fine, for three quarters of an hour. Drain off 


Suggestions and. recipes for vegetables. 107 

the water, add salt and pepper to suit the taste, two thirds of a 
cup of sweet milk or cream, a piece of butter the size of a hen’s 
egg. Have ready some pieces of toasted bread, and pour the 
tomatoes over it. 

Hattie M. II., Cattaraugus, N. Y. 

TOMATO FRITTERS. 

Scald and peel the tomatoes in the usual way. Then put them 
in a tray and chop them fine (the tomato goes nearly half to 
water). Season with pepper and salt to suit the taste, and stir in 
flour to make a thin batter, with one half teaspoonful of soda in it. 
Fry over a cpiick fire, in butter or lard, and serve hot. 

Mrs. I. W. Pritchett, Fayetteville, Ala. 

GREEN TOMATOES FOR WINTER PIES. 

To twenty-five pounds of sliced green tomatoes take one gallon 
of molasses, and simmer slowly for four hours. Season with sliced 

lemons or spices to taste. Will keep well without sealing up. 

Mrs. L. O. Field, Farmington, Minn. 

STRING BEANS. 

Take off the point and but of the bean, wash and break as 
small as you can and lay in cold water till ready to use. Put 
on to cook in cold water; when this boils, pour it off and add other 
boiling water and a piece of salt pork. Cook one hour. Season 
and send to the table hot. 

STRING BEANS. 

Break off both ends and take off the strings. Cut the beans 
in three pieces, and let them stand with cold water over them a 
few moments. Then drain and put them in the kettle where a 
piece of pork is cooking. Cook half an hour, or till they can be 
pricked with a fork. Serve with butter. 

LIMA BEANS. 

Shell, wash, and put them into boiling water with a little salt; 
when boiled tender, drain off the water. Serve 'with a cup of 


108 


HOUSEKEEPERS’ NEW, COOK ROOK. 


sweet cream or milk, with a lump of butter in it, the size of an 
egg. Salt and pepper, and let them simmer a few moments. 

BAKED BEANS. 

Soak three cups of beans over night. Then add a teaspoonful 
of soda, and boil. When the skins begiu to crack, turn the water 
off, and add, 

8 tablespoonfuls of sirup, 

8 tablespoonfuls of butter, 

8 teaspoonfuls of salt. 

Then cover the beans with boiling water, about an inch above 
them, and bake till the water is level with the beans. 

Mi»«. M. R., llauimontUport, N. Y. 

EARLY GREEN PEAS. 

Break the pods open and take out the peas. Wash them and 
put them on to cook in cold water. When the pea skins wrinkle 
they are done. Pour off part of the water. Take a lump of 
butter, size of a walnut, and roll it in flour, and drop it into the 
peas, with pepper and salt to suit the taste. Shake the pan well 
and serve hot. 

Christie Irving. 

TO BOIL GREEN PEAS. 

Wash them, and then throw into boiling water, with a little 
salt, a sprig of green mint, and boil till tender. Serve hot, with 
butter, pepper, and salt. 

Mrs. A. F. Hallenbeck, Ashley, Ill. 

CARROTS. 

Wash and scrape as new potatoes, cut in thin slices as you 
would cucumbers. Put on in cold water with a little salt, and 
boil till tender. Pour off most of the water; and add a lump of 
butter dipped in flour. 


SUGGESTIONS AND RECIPES FOR VEGETABLES. 109 


, CARROTS STEWED. 

Cut the carrots lengthways, and boil until tender; then slice 
very thin and put into a sauce-pan, with two tablespoonfuls of 
butter and a cup of cream or milk; season, and stew a quarter of 
an hour. 


TO COOK PARSNIPS. 

Scrape nicely and split lengthwise. Wash in cold water, and 
put on to cook in a steamer, over boiling water. When done 
enough to insert a fork, put in a meat-pan. Season with salt and 
pepper. Turn over them a bowl of gravy. Put them in the 
oven and bake brown. Serve on a platter. 

PARSNIPS. 

Boil them until tender; then slice them, and dip the slices in a 
batter, such as you would make for pan-cakes. Fry in hot lard 
until brown Add a little pepper and salt. 

Mrs. Lou Russel, St. Marys, Ky. 

TURNIPS. 

Peel and wash them. Cut in thin slices and pour boiling 
water over them. Cook them half or three quarters of an hour. 
Mash them smooth, and season with butter, pepper, and salt. 

TO BOIL GREEN CORN. 

Strip the ears and put in boiling water that has been salted a 
little, and boil from ten to twenty minutes. 

Mrs. T. K. M. B., Chelsea, Vt. 

GREEN CORN ON TIIE COB. 

Take off the outside leaves and the silk, letting the innermost 
leaves remain on until after the corn is boiled, as it makes the 
corn much sweeter. Boil half an hour in plenty of water; drain, 
and after taking of£ the leaves, serve hot. 


110 


HOUSEKEEPERS » NEW COOK BOOK . 


FRIED GREEN CORN. 

Cut the corn from the cob and put it in a skillet that has hot 
butter and lard mixed. Season with pepper and salt. Stir it 
often to keep from burning, and cook it with a cover over it. 
Corn cooked on the cob, if any is left from the meal, may be 
cooked in this way, or put in the oven and browned. 

BAKED CORN. 

3 pints of scraped corn, 

1 cup of cream, 

1 tablespoonful of butter, 

Pepper and salt to taste. 

Bake one hour, occasionally stirring it. 

A. G., Xenia, Ohio. 


CORN CUSTARD. 

Cut corn from the cob; mix it—not too thinly—with milk. 
Add two or three beaten eggs; pepper and salt to taste. Bake 
half hour. To be served as a vegetable. 

Mrs. B. F. Anthony, Providence, R. I. 

• CORN FRITTERS. 

Cut the corn'from five or six ears of corn. Break an egg in it 
and ;idd salt and pepper to suit the taste. Drop from a large 
spoon into a frying-pan with hot butter in it. Fry on both sides 

to a rich brown. • 

\ 

CORN OYSTERS. 

Grate one dozen ears of corn in a pan. Add a pinch of salt 
and a little pepper. Drop in spoonfuls into a well-greased skillet. 
As soon as brown, turn over like griddle cakes. They should be 
the size of large oysters. Excellent breakfast dish. 


SUGGESTIONS AND RECIPES FOR VEGETABLES. 


Ill 


BAKED COEN. 

One dozen ears of corn. With a sharp knife split the kernels 
down through the middle, and scrape the corn from the cob into 
a baking-dish. Season with pepper, salt, a tablespoonful of sugar, 
butter the size of an egg, and put enough milk over it to just 
barely cover it. Bake in a hot oven twenty-five minutes. 

SUCCOTASH. 

Use double the quantity of corn that you do of beans. Cook 
the beans three or four hours. Put in the corn, that has been 
cooking in another kettle, an hour before serving. Let them 
cook well, being careful not to let it stick to the kettle. Season 
with salt and pepper and a lump of butter. 

DRIED SWEET CORN AND BEANS. 

• 

Pour one quart of water over one pint of dried sweet corn. 
Let it cook until nearly done. Cook one pint of soup-beans in 
the same manner. Then pour them together, and cook until well 
done. Season with butter and salt. Set in a hot oven, and bake 
half hour. 

Mrs. A. C. Tinkey, Lexington, Ohio. 

CANNED CORN. 

Take one and a quarter ounces of tartaric acid and dissolve in a 
half pint of waiter. Of this solution take one tablespoonful to 
each pint of corn, after first bringing the corn to a boiling point. 
When opened for use, put in one teaspoonful of soda for each 
three pints of corn. 

Edith R. Martin, Remsboro, West Virginia. 

TO HULL CORN. 

One large mixing-spoon of soda to one quart of corn. Add 
water enough to cover it. Let it soak over night, and boil in the 
same water till the hulls will rub off. 

H. W. J., North Charleston, N. H. 


112 


HOUSEKEEPERS * NEW COOK ROOK . 


HULLED CORN. 

Fill a large pot half full of wood ashes. Then nearly fill with 
water, and boil ten minutes. After draining oil the lye, throw out 
ashes, and put the lye back into the kettle. Pour in four quarts 
of shelled corn and boil till the hull will rub off. Then put all 
in a tub, and pour on a pail of cold water. Take an old broom and 
scrub the corn. As the water thickens, pour oil and add clean, 
cold water. Put through four waters, and then take out in a pan 
and rub between the hands. Pick out all hulls, and put it on to 
cook in cold water. When half boiled, pour off, and renew with 
cold water. Do not salt till it is tender, and do not let it burn. 

Put in jars and eat with milk. 

Mrs. W. Chamberlain, Dubuque, Iowa. 

BOILED BEETS. 

Wash them very clean, but neither scrape nor cut them. Put 
them in boiling water, and, according to their size, boil them from 
one to two hours. Take off the skin when done, and put over 
them pepper, salt, and a little butter. Add vinegar if desired. 

BAKED BEETS. 

Wash and put them into a pan, with a little water in the pan, 
the same as when roasting meats; as it cooks away, add more 
warm water to them. Set into a moderate oven and bake slowly 
for three hours. When soft, remove the skin and dress to taste. 

SALSIFY OR VEGETABLE OYSTERS. 

Scrape vegetable oysters and throw them into cold water to 
prevent discoloring. When you have sufficient, cut them in 
pieces one half an inch long, and boil in just enough water to 
cover till tender. Drain off the water, add a quart of milk, butter 
the size of an egg and a little salt. Thicken with a tablespoonful 
of flour made smooth in a little cold milk. Have ready a pan of 
nice biscuit; split them open on a platter, turn the oysters over, 
and serve. 

Mrs. F. C. K., Douglas, Mich. 



SUGGESTIONS AND RECIPES FOR VEGETABLES. 


113 


SALSIFY. 

The roots may be boiled whole, sliced lengthwise, and fried in 
butter, the same as parsnips. 

Mrs. M. Wilda Mills, Webster Groves, Mo. 

FRIED SALSIFY. 

Boil the salsify until done, then cut it in small pieces. Mix 
it with a batter made of 

1 pint of flour, 

1 egg, 

1 teaspoonful of soda, 

A pinch of salt and buttermilk to make a thick hatter. Drop 
this, by the spoonful, into a pan of hot lard, and fry the cakes on 
both sides to a nice brown. 

Miss L. G., Cuckoo, Va. 

SCALLOPPED VEGETABLE OYSTERS. 

Scrape the roots and cut them in small pieces; boil them until 
tender; then take bread or cracker crumbs and put a layer of each 
in a pudding-dish. Season each layer with pepper and salt, butter 
and parsley; when the dish is full pour a quart of sweet milk over 
it and bake one hour and a half. 

Mrs. Louisa Ash, Mount Vernon, Ohio. 

\ 

FRIED ONIONS. 

Cut them in very thin slices, and put them in hot lard, fried 
out of a slice of fat bacon. Cover the onions close and fry for 
ten or fifteen minutes over a hot fire, stirring them often. 

TO BOIL ONIONS. 

Boil for a half hour. Then pour off the water. Take one pint 
of milk, butter the size of an egg; put in the onions, and stew till 
done. 

Mrs. B. F. A., Providence, R. I. 


114 


HOUSEKEEPERS ’ NEW COOK BOOK . 


BOILED ONIONS. 

To boil onions remove the outer skin and let them lay in cold 
salt and water about an hour. Then boil them in milk and water 
with a little salt, until thoroughly tender. Take the onioi\s out 
of the water with a skimmer and put them into a tureen which 
has been warmed. Pour over them melted butter and a dust of 
black pepper. Serve immediately. 


ONION STEW. 

Peel the onions, slice, and let them stand in cold water one 
half hour. Put them on to boil in fresh, cold water for three 
minutes; then pour off the water, add more, let it boil the same 
as before, and repeat this three times. In the fourth water let 
them cook until tender, strain and put in milk; a piece of butter, 
pepper and salt to taste. Thicken w r ith flour. 

A. K. D., New Waterford, Ohio. 


SPINACH. 

% 

Wash free from dirt and grit, and boil twenty minutes in 
salted water. Drain, and chop very fine. Add butter, salt, 
pepper and nutmeg to taste. Garnish with hard-boiled eggs, cut 
in slices. 

FRIED CABBAGE. 

1 head of cabbage, chopped fine, 

1 cup of good bacon grease, 

1 or \ a pint of boiling water, 

1 teaspoonful of soda, 

2 teaspoonfuls of sugar, 

\ a pod of red pepper, 

Salt to suit the taste. 

Fry in a skillet, stirring occasionally, until brown, 

Mrs. J. T., Dublin Depot, Virginia. 



SUGGESTIONS AND RECIPES FOR VEGETABLES. 115 


CABBAGE. 

Cabbage cooked in clear water without any seasoning will not 
hurt people with weak stomachs. Season, as you eat it, with salt 
and vinegar. 

Mrs. C. P. Davison, Briston, N. Y. 

CABBAGE. 

Boil cabbage in two cups of milk and cream together. When 
nearly done add a piece of butter the size of an egg and season 
with pepper and salt. 

R. B. C., East Glenville, N. Y. 

BOILED CABBAGE. 

Take off the outer leaves, cut the head in quarters and boil in 
a large quantity of water until done. Drain and press out the 
water, chop fine and season. Boil three quarters of an hour, or 
till tender. The water can be drained off when they are half 
done, and fresh water added, if desired. 

SMOTHERED CABBAGE. 

* 

After the meat is fried, cut fine a small head of cabbage and 
put it in the dish where the meat was fried. Pour on a very little 
water, and season with pepper and salt. Cover it tight and let it 
stand fifteen or twenty minutes. 

Mrs. E. Smith, Moore’s Hill, Ind. 

SAUER-KRAUT. 

Remove the outer leaves of cabbage and cores, and cut fine on 
a slaw-cutter. Put down in a keg or large jar. Put a very little 
sprinkle of salt between each layer, and pound each layer with a 
wooden masher or mallet. When your vessel is full, place some 
large cabbage leaves on top, and a double cloth wrung out of cold 
water. Then a cover, with a very heavy weight on it—a large 


no 


HOUSEKEEPERS ’ NE 11 ’ COOK ROOK . 


stone is best. Let it set for six weeks before using, being careful 
to remove the scum that rises every day, by washing out the 
cloth, the cover, and the weight, in cold water. After six weeks, 
pour off the liquid and fill over it with clear, cold water. This 
makes it very nice and white. 

Christie Irving. 

TO COOK SAUER KRAUT. 

Pour boiling hot water enough to cover the quantity you wish 
to use. Let it boil for three quarters of an hour, well covered. 
Some prefer a piece of salt or pickled pork cooked with it. 
Again, others boil it down and add enough butter to fry it. 

CAULIFLOWER. 

Choose those that are compact and of a good color. Strip off 
the outside leaves. Wash them thoroughly and lay them head 
downwards in a pan of cold water and salt, which will draw out 
all the insects. Boil them in plenty of boiling water, with a 
little salt, and when the stocks are tender they are ready. Then 
take a pint of the boiling water, stir into it a batter made of a 
little flour, a little milk and the yelk of an egg; let it boil a few 
minutes until as thick as cream. Then put in a piece of butter, 
a little pepper and salt, and some nutmeg. Serve with the cauli¬ 
flower while hot. 

Emma C. Butz, Newcastle, Penu. 

ASPARAGUS. 

Scrape the stems lightly to within two inches of the points; 
throw them into cold water for a few minutes; tie in bunches of 
equal size, cut the large, white ends off, that they may be all of the 
same length; then throw into boiling water, a little salted, and 
boil fast for twenty or twenty-five minutes, or until quite tender. 
Have prepared a round of bread nicely toasted, which dip quickly 
into the boiling asparagus water; then dish the asparagus upon it 
with the points meeting in the centre. Send to the table with 
rich melted butter, 


SUGGESTIONS AND RECIPES FOR VEGETABLES. 117 


STEWED CELERY. 

Clean the heads thoroughly. Take off the coarse, green, outer 
leaves. Cut in small pieces and stew in a little broth. When 
tender add a cup of sweet cream, a teaspoonful of flour, and a 
piece of butter size of a hickorynut. Season with pepper and 
'salt, and a little nutmeg if agreeable. 

TO COOK SUMMER SQUASHES. 

Peel and remove the seeds; place over the fire with a little 
water and salt. When tender, mash and season with one table¬ 
spoonful of sugar, one tablespoonful of butter, two tablespoonfuls 
of cream. This will make a dish for a common-sized family. 

Emma C. Holler, Vannati, Ohio. 

SQUASH FRITTERS. 

Take three medium-sized squashes; cook till tender; mash and 
drain them well. Season with pepper and salt. Add one cup of 
milk or cream, the yelks of two eggs, flour to make a stiff batter, 
and stir in the well-beaten whites of the eggs. Have a skillet of 
hot lard and fry brown. Serve immediately. 

E II. McG., Binghamton, N. Y. 

BAKED SQUASH. 

Pare the squash, remove the seeds, steam until tender; then 
strain through a colander, and for every pint of squash add a half 
pint of bread or cracker crumbs, one tablespoonful of butter, 
half cup of sweet milk, pepper and salt to taste, and bake in one 

hour. 

H. F. C., College Hill, Ohio. 

BAKED HUBBARD SQUASH. 

Chop the squash open with a hatchet, in small pieces four or 
five inches square. Take out all the seeds, but do not peel off 
the skin. Lay the pieces in a small dripping-pan and pour in a 


118 


1I0USEKEEPERS' NEW COOK ROOK. 


pint of warm water. Set it in the oven to bake, keeping a little 
water in the pan while they cook. They require a half or three 
quarters of an hour to cook. Serve in their own shells. 

* Mrs. W. B. Iteid, Jackson, Mich. 

DRY SQUASH FOR PIES. 

Cut in thin slices and dry over the stove, or out-doors. When 
wanted for use, soak in water over night, drain off before cooking, 
and add fresh milk. 

. Mrs. M. A. Park, Jacksonville, Ill. 

GUMBO, OR OKRA. 

Slice the young, tender pods in rings one eighth of an inch 
thick. Boil in salt water twenty minutes. Drain and season 
with pepper and butter; or, the pods may be boiled whole in salt 
water and put on buttered toast. 

Mrs. M. Wilda Mills, Webster Groves, Mo. 

MACARONI. 

Simmer a half pound of macaroni in plenty of water till 
tender, but not broken; strain off the water. Take the yelks of 
five and the whites of two eggs, and one half a pint of cream; 
white meat and ham chopped fine, three spoonfuls of grated 
cheese. Season with salt and pepper. Heat all together, stirring 
constantly. Mix with the macaroni; put into a buttered mold, 
and steam one hour. 

f % 

v STEWED MACARONI 

Boil two ounces of macaroni in water till tender; drain well. 
Put into a sauce-pan one tablespoonful of butter, mixed with a 
tablespoonful of flour, and four tablespoonfuls of veal or beef- 
stock, and one fourth of a pint of cream. Season with salt and 
white pepper to suit the taste. Put in the macaroni, let it boil 
up, and serve while hot. 


SUGGESTIONS AND RECIPES FOR VEGETABLES . 


119 


MACARONI WITH CHEESE. 

Throw into boiling w t ater some macaroni, with salt according 
to quantity used; let it boil one fourth of an hour; drain off the 
water; place the macaroni in a sauce-pan with enough milk to 
cover; boil till done. Butter a pudding-dish, sprinkle the bottom 
with plenty of grated cheese; put in the macaroni, a little white 
pepper, plenty of butter, and sprinkle on more cheese, then 
another layer of macaroni, seasoned, then cheese. Cover the last 
layer of cheese with bread crumbs. Some add a very little dry 
mustard flour on every layer of the macaroni, to improve the 
flavor. Set in a quick oven to brown. 

BROILED MUSHROOMS. 

Gather them fresh; pare and cut off the stems; dip them in 
melted butter. Season very little with salt and pepper, and broil 
them on both sides over a clear fire. Serve on toast. 

A YANKEE BOILED DINNER. 

Put the kettle on the stove with two and a half pints of 
water in it. Get a medium-sized cabbage head, wash and cut half 
in two. Take out the heart (or stalk), lay in halves together and 
put them in a kettle. Prepare as much pork as you want for 
dinner and put in your cabbage. Next get a good-sized, white, 
sweet beet (red will do, but it is not quite so nice); wash, peel, 
and cut lengthwise in four pieces. If desired, put in turnips with 
the beets, cut crosswise. Boil slowly for two hours and then put 
in your potatoes and slices of squash. If the pork is not salt 
enough, season with a pinch of salt. A red pepper pod is an 
improvement also. Boil till potatoes are done. 

Jane M. Revenaugh, Eagle Lake, Minn. 


SUGGESTIONS AND RECIPES FOR 
BREAD, BISCUIT, ETC. 


Good bread makes the plainest fare appetizing, while the most 
luxurious table lacks something without it. Great care and 
attention must be taken with bread, from the time the sponge is 
set until it is safely out of the oven. For it must not be allowed 
to rise too long, and when all ready for the oven in beautiful 
loaves it may be spoiled by being poorly baked. The sponge is 
the first process, and in different ways of making bread must be 
of a different consistency; also whether it is of new or old wheat. 
But one must be an accomplished cook to be able to detect all 
these contingencies. 

However, in all localities there are good brands of flour to l>e 
had, and it is well to stick to the one you are most successful with. 
Some succeed with one brand that another person cannot handle 
at all. The sponge should be always kept warm aud at an even 
temperature, not being allowed to stand in a draught. In winter 
it may lx? helped very much by setting it in another vessel, 
containing hot water, and keeping it hot by filling in from the 
tea-kettle. A stone crock is the best thing to set bread in, as it 
retains the heat so much better than tin, and they come now in 
shallow forms like the wooden bowls, and are very nice for bread 
making. 

In molding it the first time, all the flour to be used should l>e 
put in at this stage, and it is best to knead it the longest at this 
point. In summer time, sponge setting over night is apt to turn 
sour just a little; this can be remedied by just a pinch of soda 
dissolved in hot water. 

In all of these recipes a cupful of yeast means wet yeast , and in 




SUGGESTIONS AND RECIPES FOR BREAD , ETC. 121 

using dry yeast enough water must be put over it to make the 
required quantity. 

Bread should be kneaded very little at the second molding. 
And when set to rise, do not let it rise to its fullest capacity 
before putting it in the oven. It is best to grease over the tops 
of the loaves with butter when setting it to rise the last time. 
This keeps the crust tender, when baking. 

When putting the bread in the oven it should be hot enough 
to hold the hand in and count twenty rather quick. Care must 
be taken with the fire, to keep the heat steady, allowing it to 
gradually die away towards the last of the baking; and this is the 
best time to set in your rolls, as a more moderate fire is necessary 
for them. 

Flour should be kept in a cool, dry place. If possible have 
some kind of a close receptacle for it, and do not provide too 
large a quantity, as it sometimes spoils by keeping too long. It 
should be watched to see that it is free from mites, as these are 
more destructive than mice. 

Always sift all flour before using it. For convenience, a quan¬ 
tity may be sifted apart in a close covered pail, so as to be ready 
in cases of emergency. 

In buying Graham flour, never get but small quantities at a 
time. The coarser kinds make a good quality of Graham bread, 
used for dyspeptics; screened a little finer, it is called cannell flour 
or middlings, and is nice for gems and batter cakes. Brown 
bread is not made stiff enough to knead, but just a stiff batter 
that can be poured into the pans. 

In mixing bread use a short-handled wooden spoon as long 
as you can; use enough flour always to keep your loaf from 
sticking to the board or your hands, but care must be taken 
not to get in too much flour. Expert handling can only come 
by experience and you must not be discouraged if at first it sticks 
to every thing ft touches. Try and get your loaves into the pans 
for the last rising rather soft. If you can get pans with high 
sides you will find them nicer, as it keeps the bread from spread¬ 
ing apart or running over the sides. 


122 


HOUSEKEEPERS' NEW COOK BOOK. 


To insure good baking-powder biscuit care must be taken to 
keep the dough very soft, so soft in fact, that you are only just 
able to get them up and into the pan; and they must be baked 
quick in a very hot oven. Never roll out your dough thinner 
than an inch. 

When bread or biscuit becomes stale, you can freshen it by 
pouring a little hot water over the loaf and draining it off 
quickly; then set it in the oven to heat through and it will be as 
good as new. 

When crackers become soft from long standing, put them in a 
pan and bake them over. They will be as crisp as fresh ones. 

YEAST WITHOUT HOPS. 

12 large potatoes boiled, mashed, and pressed through a 
sieve; add 

3 quarts of lukewarm water, 

1 cup of yeast, 

1 cup of salt, 

1 cup of sugar. 

Mix thoroughly and set in a warm place four or five hours. 
When bubbles rise it is ready for use. One teacupful of this 
yeast will make three quart loaves, and no sponge is necessary. 
Keep in half gallon jars corked tight, and in a cool place. It 
will be goodffor weeks. 

Mrs. C. I. Kemper, Bethany, W. Vu. 

WET YEAST. 

Pour one pint of boiling water over, 

1 large handful of hops; cook this for fifteen minutes 
and pour it over 

1 pint of flour. When cool, add 
1 teaspoonful of sugar, 

1 teaspoonful of salt, 

1 teaspoonful of ginger, 

^ cup of yeast. 

After standing two or three days it will be ready for use. 

Mrs. Louisa Ash. Mt. Vernon. Ohio. 


SUGGESTIONS AND RECIPES FOR BREAD , ETC. 


123 




JUG YEAST. 

Wash and peel six potatoes the size of a large egg, cut in 
quarters and put on the stove to boil in a quart; as it boils away, 
fill up from the tea-kettle* to the quantity. When your potatoes 
are nearly done, put a handful of hops to steep in a pint of water; 
take out the potatoes when well done, put into a crock and mash 
fine; on these put a pint of flour and scald this with the hot 
potato water, and hop water. Beat until perfectly smooth and 
free from lumps; into this put a cupful of granulated or other 
good white sugar and not quite a half cupful of salt. It should 
be quite thin; if not thin enough at this stage, add a little cold 
water. When cool enough stir into ±his a pint of good yeast, or 
two good sized yeast cakes dissolved in warm water; let it stand 
twenty-four hours, stirring very frequently; then put it away in a 
stone jug, and cork tight and keep in a cool place, but not where 
it will freeze. This recipe makes a pint over a gallon. 

YEAST CAKES. 

Boil six potatoes in one quart of strong hop tea. When soft 
mash them fine, and to this, when lukewarm, add 

1 cup of flour, 

£ cup of sugar, 

1 tablespoonful of ginger, 

1 cup of yeast. 

Set this sponge in a warm place to rise. When light, stir in 
enough corn meal to make it quite thick. Let it rise over night. 
Then mold it, and cut in small cakes and lay them out to dry in 
the shade. 

E. J. Burroughs, Bridgeport, Conn. 

DKIED YEAST. 

Put a pint of good, strong hops in half a gallon of water, and 
let it boil half an hour. Have one quart of flour in a jar and 
strain the boiling hop water on the flour, and stir it well; set it 


124 


HOUSEKEEPERS' NEW COOK BOOK . 


in a cool place, and wlien cool enough to hoar your finger in it, 
pour in one teacupful of good yeast to start it, and put it in a 
warm place till it rises; then stir it down and continue this until 
fermentation ceases, which will be in about two days. Now have 
a pan with a quart of sifted corn meal; pour your yeast into it, 
adding enough more meal to knead well; then roll out and cut in 
cakes; spread the cakes on a cloth over an old table or board, 
where the wind will blow over it, and turn it often during the day 
till it is thoroughly dried. If used two months after making, it 
will be as good as when first made. 

Mrs. Julia C. Richardson, North Grove, Ind. 

BAKING POWDER. 

• 

9 ounces of bi-carbonate of soda, 

4 ounces of cream of tartar, 

4 ounces of tartaric acid, > 

10 ounces of wheat flour. 

Cover over close, after thoroughly sifting it several times. Put 
away in air-tight boxes or wide-mouthed bottles, labelled. 

Mrs. R. P. Crouse, Attica, N. Y. 

SALT RISING OR MILK YEAST BREAD. 

Pour half a pint of boiling waiter on two tablespoonfuls of 
corn meal and a pinch of salt. Let it stand ten minutes; then 
stir in two tablespoonfuls of flour and set it in a warm place to 
rise over night. In the morning add a half pint of fresh, sweet 
milk or warm water, and flour enough to make the yeast smooth. 
Then put it in a kettle of water hot enough to bear your 
hand in,* and be careful to keep it the same temperature. When 
this rises, pour it in the batter made of two quarts of morning’s 
milk, scalded, when cooled, and flour enough to make a batter. 
Be careful not to scald the flour by mixing when the milk is too 
warm. Beat this well and set it to rise again in a warm place, 
which it will do in twenty-five or thirty minutes if managed right. 
Be careful that the place is not too hot. Now stir in flour to 


SUGGESTIONS AND RECIPES FOR BREAD , ETC. 


125 


make a stiff batter that cannot be stirred with a spoon; then pour* 
it out on the molding-board, which has been well covered with 
sifted flour, and add a piece of lard the size of a large apple and 
mix it well with the dough. Work it well, and after dividing it 
up in small loaves, put them in well-greased pans and set them in 
a warm place to rise again. When risen sufficiently, bake as 
quickly as possible. The bread will be whiter and nicer. This 
bread is considered the best kind for invalids. When done, have 
a small brush or cloth to dip in butter to wash over the top crust. 
It prevents it from hardening. 

Mrs. J. T., Dublin Depot, Va. 

MILK SPONGE BREAD. 

Put a pint of boiling water in a pitcher with a teaspoonful of 
sugar, one quarter of a teaspoonful of salt and the same of soda; let 
it stand till you can bear your finger in it; then add flour to make 
a thick batter; beat it hard for two minutes. Now place the 
pitcher in a kettle of hot water—not hot enough to scald the 
mixture; keep the water at the same temperature till the empty¬ 
ings are light. If set early in the morning, and watched carefully, 
they will be ready at eleven o'clock to make a sponge the same as 
for other bread, with a quart of very warm milk. Let this sponge 
get very light; then make into loaves and set to rise again, taking 
care they do not get too light this time before putting in the 
oven, or the bread will be dry and tasteless. 

BREAD. 

Pare and boil six good-sized potatoes, drain off the water, mash 
fihe, and pour over them about three pints of lukewarm water 
and run through a colander. Add flour until this is a thin batter, 
then put in a coffee-cup of yeast from the jug. Let stand until 
it rises, then stir in flour as much as you can with a spoon, and 
let rise again. Work in enough more flour to knead rather 
stiff, and let rise the third time. When light, this time work 
out into loaves and let rise. All the flour must be sifted. 


126 


HOUSEKEEPERS' NEW COOK BOOK . 


RYE BREAD. 

Make a sponge of one quart of warm water, one teacup of wet 
yeast, thickened with enough rye flour to make a batter, and put 
it in a warm place to rise over night; in the morning scald a pint 
of corn meal; when cool add it to the sponge. Stir in enough rye 
flour to make the dough thick enough to knead, knead but little, 
let it rise, mold into loaves, put them in deep pie-tins, and let them 
rise and bake. 

WIIEY BREAD. 

Set a pan of sour milk on the stove and cook until the whey 
rises well; pour this off and use a quart of it for your bread. 
Scald first a cup of sifted flour with the hot whey, beat it smooth 
and allow it to cool, then put in a pint more of flour, a table¬ 
spoonful of salt, and a tablespoonful of white sugar; turn in 
enough cool whey to cool it, and stir it to a thick batter. Add a 
cupful of yeast, and set to rise; then make out as other bread. 

BUTTERMILK BREAD. 

1 pint of buttermilk, 

1J teaspoonfuls of soda, 

^ cup of lard, 

Flour enough to make a medium stiff dough, a little salt. 
Bake quick. 

Sallie Cochran, Ennell’s Springs, Ind. 

BROWN BREAD. 

2 pints of corn meal, 

1 pint of rye flour, 

1 cup of molasses, ' 

1 teaspoonful of saleratus, 

Sour milk enough to make a batter not too thick. Bake three 
or four hours. 

Mrs. Ophelia M, Smith, Hadley, Moss. 


SUGGESTIONS AND RECIPES FOR BREAD , ETC. 


127 


BROWN BREAD. 

1 pint of rye meal, 

1 pint of corn meal, 

4 pint of flour, 

| cupful of molasses, 

1J teaspoonfuls of soda, 

Mix to a stiff batter with cold water. Bake for two and one 
half hours in a covered tin dish. 

Mrs. John B. Sanderson, Groton, Mass. 

BOSTON BROWN BREAD. 

2 cupfuls of corn meal, 

1 cupful of rye meal, 

3 cupfuls of sour milk, 
cupful of molasses, 

1 tablespoonful of soda, 

A pinch of salt, 

Steam four hours, and bake twenty minutes. 

Mrs. Dr. S. H., Marietta, Ohio. 

BREAD FOR DYSPEPTICS. 

Mix together Graham flour, water and a little salt until stiff 
enough to handle. Then make it into rolls about the size of a 
bologna sausage, and bake in a hot oven. Oatmeal may be used 
in the same way with a little flour, and let the mixture stand a 

few hours before baking. 

M. E. D. 

GRAHAM BREAD. 

§ of a cup of molasses, 

1 pint of sweet milk, 

1 teaspoonful of soda, 

A pinch of salt, 

1 quart of Graham flour. 

Miss E. Crandell, Iloosic, N. Y. 


128 


HOUSEKEEPERS' NEW COOK BOOK. 


GRAHAM BREAD. 

1 cup of Orleans molasses, 

1 cup of home-made yeast, 

1 quart of warm water, 

1 dessert-spoonful of salt. 

Stir in enough Graham flour to made a soft dough; pour into 
well buttered pans; let it rise an hour, then put it in the oven 
and bake an hour. This quantity will make two medium-sized 
loaves. 

RUSKS. 


2 eggs, 

2 \ cups of sugar. 

1 tablespoonful of lard, 

1 tablespoonful of butter, 

1 quart of sweet milk, 

$ nutmeg, 

1 cupful of yeast, 

Flour enough to make a stiff batter. 

Set it to rise. When light knead it moderately stiff, and let it 
rise again. After it is light, mold it into rolls, put them in a 
baking-pan and let them stand again until light, then bake half 
an hour. 

A. M. H., Henry Clay, Del. 

RUSKS. 

Take a piece of bread-dough when ready to bake. Add 
1 e g& 

\ cup of butter or lard, 

£ cup of sugar. 

Mix them well. Roll out and cut with a biscuit-cutter. Let 
them rise before baking. If not quite stiff enough add flour. 
Bake in a quick oven. 

Mrs. W. L. Wataon, Kentland, Ind. 




SUGGESTIONS AND RECIPES FOR BREAD , ETC. 


129 


DRIED RUSK. 

1 pint of warm milk, 

2 eggs, , < ' ’ • * 

^ cup of butter, 

-J cup of yeast, 

1 teaspoonful of salt. 

Set a sponge with these ingredients, leaving out the eggs, and 
stirring in enough flour till you have a thick batter. Early next 
morning add the eggs well-beaten, and flour enough to roll out. 
Let this rise in the bread-bowl two horn’s. Roll out into a 
sheet nearly an inch thick; cut into round cakes and arrange in 
your baking-pan two layers, one upon the other carefully. Let 
these stand for another half hour, and bake. When they are 
done, lift them apart, leaving one side soft. Pile loosely in a 
pan, and when the fire is declining for the night, set them in the 
oven and leave them .till morning. Then take them out and put 
into a clean muslin bag and hang up to dry in the kitchen. Use 
the third day. Put as many as you need in a deep dish, and pour 
over them iced milk, or water if you cannot procure the milk. 
Take them out when soaked soft, drain them, and eat with butter. 
They will keep for weeks and grow better every day. 

PARKER HOUSE ROLLS. 

Dissolve 

2 tablespoonfuls of white sugar, 

1 teaspoonful of salt, 

| of a teacup of good yeast, 

1 cup of shortening in 
1 quart of warm milk, 

4 quarts of flour before sifting.’ 

Put on the milk to scald, add the butter while hot. Then let 
this cool, and mix in enough flour to make a smooth batter. Then 

add the sugar, salt and yeast, and set it to rise. When light add 

6 


130 


HOUSEKEEPERS ’ NEW COOK JiOOK. 


the rest of the Hour, and knead in a-loaf, let rise again, then cut 
out and put in a greased pan, and let them rise again; when light 
bake in a moderately hot oven. If wanted for breakfast mix 
them at night, but if for tea mix them in the morning. 

Mrs. Ophelia M. Smith, Hiulley, Mass. 

PARKER HOUSE ROLLS. 

1 teacupful of yeast, 

1 tablespoonful of sugar, 

A piece of lard the size of an egg, 

1 pint of milk, 

Flour enough to make a stiff batter. 

Put the milk on the stove to scald, with the lard in it. Mix the 
salt, sugar and yeast into the flour. Add the milk, being careful 
not to put it in too hot. Knead thorough \y when mixed at night, 
and only slightly the next morning. Roll out an inch thick, and 
cut out with a large-sized biscuit-cutter. Sprawl a little butter 
on each roll ami lap together. Let them ’rise very light, then 
bake in a quick oven. 

Mrs. C. S. K., Springfield, Ohio. 

TEA-ROLLS. 

Scald a pint of milk. Add 
1 tablespoon ful of sugar, 

J cup of yeast, and 
Flour to make a batter. 

Let this rise over night. In the morning add 

J cup of butter, 

1 teaspoonful of salt, 

2 eggs—whites of, well-beaten. 

Mix this stiff, knead it well, and let it rise. Then knead again 
and roll it three fourths of an inch thick. Cut with a biscuit- 
cutter, and butter one half and roll the other half over it. Let 
it rise till very light. Then bake. 

A. M. S., Windsor, New York. 



SUGGESTIONS AND RECIPES FOR BREAD , ETC. 


131 


SPICED POLLS FOR LUNCHEONS. 

Take a piece from your bread-dough, and roll it out a half inch 
thick, brush the top with melted butter, and cover thick with 
cinnamon and fine white sugar; commence at one side and roll up 
as jelly cake; then cut it an inch thick, and lay in a pan as 
biscuit, close together, and let them rise and bake twenty minutes. 

BAKING POWDER BISCUIT. 

1 quart of flour, 

A lump of butter the size of an egg, 

A pinch of salt, 

2 heaping teaspoonfuls of baking powder. 

Milk enough to make a stiff batter. Bake in a quick oven. 

Carrie DePuy, East Troy, Wis. 

BISCUIT WITHOUT SHORTENING. 

x % 

1 quart of flour, 

A pinch of salt, 

heaping teaspoonfuls of Horsford’s baking powder. 

Enough milk, or milk and water, to make a soft dough. Roll 
out and cut as other biscuits. Bake in a quick oven. 

LIGHT BISCUIT. 

1 pint of sweet milk, warmed, 

^ pint of lard, melted, 

1 teacupful of white sugar, 

Butter size of an egg, 

1 teaspoonful of salt, 

\ pint of yeast. 

Stir in enough flour to make a rather stiff batter. Mix this up 
early in the morning and let it rise till ten or half past ten, and 
add enough more flour to knead smooth, then let it stand to rise 


132 


HOUSEKEEPERS ' NEW COOK ROOK. 


till late in the afternoon, and mold into small tea-biscuit, cooked 
in time for supper. This quantity makes about fifty biscuit an 
inch and a half in diameter. Serve hot. 

Mrs. A. Winger, Springfield, Ohio. 

• # 

SODA BISCUIT. 

/ 

1 pint of sour cream, 

1 teaspoonful of soda. 

Flour to mix as soft as possible, and cut rather thin. 

Miss A. M. Taft, Fountain, Dakota Territory. 

PUFFETS FOR TEA. 

3 eggs, 

1 cup of sugar, ^ 

§ cup of butter, 

1 pint of sweet milk, 

3 pints of flour, 

3 teaspoonfuls of baking powder. 

Bake in muffin-rings and serve warm. 

M. A. L., Central City, Neb. 

GERMAN PUFFS. 

4 eggs, 

1 pint of sweet milk, 

5 tablespoonfuls of sifted flour, 

1 teaspoonful of salt. 

Beat the eggs separately until very ljght. Then add a* little 
flour and a little milk to the yelks, taking care that there are no 
lumps. Add the whites hist. Bake and serve immediately with 
butter sauce or very rich liquid sauce. 

Mrs. Lizzie Bailey, Monticello, Ark. 

BREAKFAST COFFEE-CAKE. 

I ake a piece of broad-dough and add one half cup of sugar 
and a tablespoonful of melted butter, then roll out an inch thick 


SUGGESTIONS AND RECIPES FOR BREAD , ETC. 


133 


and put on a greased pie-pan, brush the top with melted butter 
and cover thick with cinnamon and sugar; let it rise and bake 
quick. Cut in long, narrow strips to serve. Eat hot or cold. It 
is nice made Saturday with the other baking, to use Sunday 
morning for breakfast. 


CRACKERS. 

1 egg—white only, 

1 tablespoonful of butter, 

1 teacupful of sweet milk, 

\ teaspoonful of soda, 

1 teaspoonful of cream tartar. 

Mix very stiff, beat well, roll thin and bake. 

Julia C. Melton, Opelika, Ala. 

CREAMED CRACKERS. 

Take a small dishful of fresh, tender crackers (tea crackers are 
best), pour boiling water over them, and let them stand till they 
are partially soaked; have ready, hot, three fourths of a pint of 
cream, in which has been melted a piece of butter the size of a 
walnut, and salt to taste. Pour this over the crackers and eat 
while hot. 

A. M. P., Brownville, Ind. 

EGG CRACKNELS (CREAM CRACKERS). 

1 quart of flour, 

1 large pinch of salt, 

5 tablespoonfuls of sugar, 

1 teaspoonful of baking powder, 

4 tablespoonfuls of butter, 

4 eggs. 

Sift together flour, sugar, salt, and powder; rub in the butter 
cold, add the eggs beaten, and mix into a firm, smooth dough. 
Flour the board, turn out the dough, and give it a few minutes’ 


134 


HOUSEKEEPERS' NEW COOK BOOK. 


rapid kneading; coyer with a damp towl fifteen minutes; then 
roll it out to the thickness of one eighth of an inch. Cut out 
with a biscuit-cutter. When all are cut out have a large pot of 
boiling, and a large tin pan of cold water. Drop them a few at a 
time into the boiling water. When they appear at the surface 
and curl at the edges take them up with a skimmer and drop them 
in the cold water. When all are thus served, lay them on greased . 
baking-tins and bake in a fairly hot oven fifteen minutes. 

GRAHAM GEMS. 

1 pint of sour milk, 

2 tablespoonfuls of molasses, 

1 heaping teaspoonful of soda. 

Thicken with Grahan flour and drop them, with a spoon, half 
the size you want them when baked. 

Mrs. A. B. Crockett, Ilornellnville, N. Y. 

GRAHAM GEMS. 

One pint of tepid water, a pinch of salt, and Graham flour 
enough to make a batter that will drop heavy from a spoon. The 
success in making gems depends upon having the gem-pan hot, 
well greased, and a very hot oven to bake. Tepid water in • 
mixing, prepares the flour for cooking quickly. We prefer the 
iron gem-pans. 


GRAHAM GEMS. 


3 eggs, 

3 tablespoonfuls of sugar, 

1 pint of sweet milk, 

Graham flour enough to thicken it. 

Drop into the gem-pans. Cook quickly. A little soda or 
baking powder may be added if desired. 

$. E. R., Cbeaterficld, Va, 


SUGGESTIONS AND RECIPES FOR BREAD, ETC. 185 


GRAHAM GEMS. 

1 egg, 

1 pint of milk, 

1 pint of Graham flour. 

This makes a thin batter, but if the irons are hot, will rise 
very light. 

CORN MEAL GEMS. 

Pour boiling water over one pint of meal to make a stiff dough. 
When cool, add one egg, a pinch of salt, and sweet milk enough to 
drop from the spoon. Fry in as little hot lard as possible, and 
when nicely browned take them up and serve. 

Mrs. W. B. R., Jackson, Mich. 

MUFFINS. 

1 egg ’ 

J cup of butter and lard mixed, melted, and poured into 

1 pint of sweet milk, 

3 teaspoonfuls of baking powder, sifted with enough 
flour to make a stiff batter. 

Beat it hard and bake in gem-pans. These are excellent made 
of Graham flour. 

Mrs. R. W. Thorne, Tiblovv, Kan. 

BUTTERMILK MUFFINS. 

• * • 

2 eggs, 

1 quart of buttermilk, 

1 teaspoonful of soda dissolved in 
1 tablespoonful of hot water, 

1 teaspoonful of salt, 

Flour enough to make a good batter. 

Beat the eggs well; add them to the buttermilk; then the 
flour, salt, and soda—pour in the muffin-pans and bake in a 
quick oven. 

Miss Bettie Fercuson. Stockton. Ala. 


* 


130 110 USE KEEPERS* NE \V COOK ROOK. 

PARK HOUSE GRAHAM MUFFINS. 

4 eggs, 

1 teacupful of brown sugar, 

2 tablespoonfuls of melted butter or lard, 

| teacupful of good yeast, 

A pinch of salt, 

2 quarts of Graham flour. 

\ 

Milk enough to make a stiff batter. Mix and let it rise over 
night. In the morning fill the muffin-rings half full and bake 
in a quick oven. 

Mrs. Julia F. Fisher, Circleville, Ind. 

CREAM MUFFINS. 

3 eggs—the yelks well-beaten, 

1 tablespoonful of butter, 

1 pint of sweet cream, 

£ a teaspoonful of salt. 

Flour enough to make a stiff batter, 

Wbites of eggs beaten to a froth. 

Fill the hot, well-greased muffin-rings half full with the batter. 
Bake quick. 

Mrs. D. D. U., Marion, Va. 


CORN MEAL MUFFINS. 

2 eggs, ' 

2 tablespoonfuls of sugar, 

1 pint of sour cream, 

1 cup of corn meal, 

\ cup of flour, 

1 teaspoonful of soda. 

Bake in muffin-rings, in a quick oven. 

Mrs. R. W. Thorne, Tiblow, Kansas. 

I 


SUGGESTION^ AND RECIPES FOR DREAD , ETC. 


137 


WAFFLES. 

2 eggs, 

■| cup of butter, 

4 cups of flour, 

2 teaspoonfuls of baking powder, 

Milk sufficient to make a thin batter. 

Beat the yelks and whites separately. A new waffle-iron 
should always be greased well and burnt off two or three times 
before using. Also be sure and grease both sides of your iron 
well before baking and have them pretty hot before dropping in 
the batter. 

WAFFLES. 

3 eggs—whites and yelks beaten separately, 

1 tablespoonful of butter, or a piece the size of a 
hen’s egg, 

4 a teaspoonful of soda, or a teaspoonful of baking 

powder, 

A pinch of salt, 

1 quart of flour. 

Mix all together with sour cream enough to make a batter; 
cook in waffle-irons over the coals of lire till of a light brown 
color. 

Mrs. Carrie Bell, Eminence, Ky. 

COKN BKEAD 

1 egg, 

1 pint of sour milk, 
teaspoonful of soda 
£ cup of water, 

J teaspoonful of salt 
1 tablespoonful of lard or butter. 

Meal enough to make a thin batter. 

Bake in a quick oven. 

Mrs. S. A. Janney, Carthage, Mo. 


138 


HOUSEKEEPERS' NEW COOK BOOK . 


STEAM CORN BREAD. 

4 cups of corn meal, 

2 cups of flour, 

2 cups of sweet milk, 

2 cups of sour milk, 

1 cup of molasses, 

1 teaspoonful of soda, 

1 teaspoonful of salt. 

Steam three hours and a half or longer. To be eaten hot. 

Mrs. E. B. Buckingham, Springfield, Ohio. 

DELICATE CORN BREAD. 

1 pint of sour or sweet milk, 

1 teaspoonful of soda, or baking powder, 

1 tablespoonful of lard, 

A pinch of salt. 

Stir in white meal enough to make a batter the consistency of 
sponge cake. Bake half an hour, or twenty minutes, by a quick 
fire. 

Mrs. W. B. R., Jackson, Mich. 

CORN PONE. 

2 quarts of sweet milk, 

8 teacupfuls of corn meal, 

4 teacupfuls of flour, 

1 teaspoonful of salt, 

1 teacupful of molasses. 

Mix and bake three hours in a very slow oven. 

Mrs. Robert Beckett, Fair Haven. 

CORN MEAL PONE. 

Pour wateT over one quart of white meal to make a batter stiff 
enough to handle. Mix in small loaves one inch thick, and bake 
three hours. 





SUGGESTIONS AND RECIPES FOR BREAD , ETC. 


139 


SWEET JOHNNYCAKE. 

• 

1 cup of coarse chopped suet, 

1 cup of sour milk, 

1 cup of sugar, 

1 teaspoonful of soda, 

A pinch of salt. 

Corn meal enough to make a thin batter. 

Bake in a long pan for half an hour. 

Mrs. T. K. M. B., Chelsea, Yt. 

SOUTHERN HOECAKE. . 

Sift any quantity of meal you may desire in a pan, and pour 
on water enough to make a batter as thick as for pancakes. Pour 
enough in the skillet, with a little lard in it, to make a thin cake. 
Cook slow, and turn once. 

Mrs. W. B. R., Jackson, Mich. 






















SUGGESTIONS AND RECIPES FOR . 
PIES AND PUDDINGS. 

-c- 

To be a good pie baker can only be accomplished by continual 
practice. One may take the best recipe and fail, but do not let 
this discourage you. * 

The secret of making good pies, is to use as little water as 
possible to get the dough into shape. 

Put a cupful of lard to a quart of flour, and a teaspoonful of 
salt. This should make four crusts, either two pies with covers 
or four without. Work the lard in the flour with your fingers 
until it is thoroughly mixed through before adding the water, 
then only a little and press the dough together hard, then turn 
out on a well-floured board and roll only one way. 

The under crust should be a little the thickest. 

If it is a fruit pie, dust a little flour on the bottom before 
putting your fruit in, and in making pies of fresh fruits put your 
sugar in the bottom. 

When you make a pie without an upper crust, it is always 
desirable to have a very heavy edge; make this by wetting the 
edge and laying on a narrow strip; pinch it up together, or when 
cutting the crust around the edge of the pan hold the knife well 
under the outer edge of the pan and pinch it between the thumb 
and finger right on top of the pan. 

A rolling-pin is best not to be washed; scrape the dough off 
well and rub with a dry towel. In this case it will always be dry 
and if well floured, it will never stick. 

In warm weather keep the paste on ice till wanted to bake. It 

fMOl 





SUGGESTIOXS AXI) RECIPES FOR PIES , ETC. 


141 


improves pastry very much to lie on ice a couple of hours before 
using. i 

A well-beaten egg rubbed with a bit of cloth over the lower 
crust of pies, will prevent the juice from soaking through it. 

Puff paste should always be made of sweet, solid butter. 

The juice of fruit pies, if thickened with a level teaspoonful of 
corn-starch to a pie, will not boil over. 

Always beat eggs separately. 

If a mold is used for boiling puddings, be sure to have it well 
greased. 

A bag or cloth should be wrung out of hot water and well 
floured. 

In boiling puddings, always put them into boiling water. 

Boiled and steam puddings require nearly twice as much time 
as baked. 

When a pudding is boiled in a mold, take it from the water and 
plunge it immediately into cold water, then turn it out immedi¬ 
ately; this will prevent it from sticking. 

Pumpkin flour can be had at any grocery, which makes as nice 
pies as the fresh pumpkin, with less trouble, and full directions on 
each box. 

It is well in all cooking to take advantage of all the modern 
improvements; oftentimes agents bring things to your door that 
cannot be had at the stores; if you see it is'going to be useful to 
you, it is well to provide it, as when you want it you may be 
unable to find it. 

In baking pies the time for cooking varies, also the heat of the 
oven; where green apple pie takes from thirty to forty minutes, 
a rich lemon pie would take only about twenty. 

A very flaky, nice pie-dough is made by adding a level half 
teaspoonful of baking powder to a quart of flour, in which case 
lessen the quantity of shortening. 

Some always grease their pie-pans; this is the safest if the pie 
is to be removed to a plate before putting on the table. Others 
only dust the pan with flour. One’s own experience must be the 
judge which is the best way. 


142 HOUSEKEEPERS 9 NEW COOK ROOK . 

A marble slab is very desirable to have, as it keeps the dough 
cold and firm—in fact it is almost impossible to make puff paste 
without it. 

PIE CRUST. 

1 heaping teaspoonful of baking powder, 

2 quarts of flour, 

1 teacupful of lard, 

2 teacupfuls of water, 

A pinch of salt. 

Mix well together, and sift a little flour on the molding-board 
l>efore rolling it out. This will make enough crust for four or 
five pies. 

Mrs. W. E. Boughton, Bronson, Mich. 

MRS. E’S PIE CRUST. J 

4 cups of flour. 

2 cups of butter and lard mixed, 

1 cup of ice water, 

A pinch of salt. 

This makes enough dough for four pies. 

CREAM PIE CRUST. * 

To one pint of sifted flour add one even teaspoonful of baking 
powder, and sw^eet cream enough to wet the flour, ler.v ; ng the 
crust a little stiff. This is enough for two pies. 

PUFF PASTE. 

To each pound of flour allow a^pound of butter; use half of 
the butter with the flour, and cold water enough to mold it, roll 
it out quite thin, and put on half the butter that remains in 
small bits; dredge this with flour, roll up the paste, then roll it 
out again, thin; put on the rest of the butter and roll up as before; 
repeat* this until the butter is all used up. It must be done 
quickly; be careful not to handle it any more than you can help. 
Put in a cool place until you are ready to use it. 


SUGGESTIONS AND RECIPES FOR PIES ; ETC. 


143 


CHICKEN PIE CRUST. 

Take a quart measure full of flour, and mix with it four tea- 
spoonfuls of baking powder, a pinch of salt, and one teacupful of 
lard. Moisten with sweet milk sufficient to roll. Roll out once, 
spread with butter, lap it over, and roll again. It is then ready 
to put on the pie. 

Mrs. A. H. T., Berlin Heights, Ohio. 

CRUST FOR TARTS. 

Rub one teacupful of lard into three teacupfuls of flour, and 
a pinch of salt. Beat the white of one egg slightly, and add five 
tablespoonfuls of water to it, and mix it into the flour. Do not 
mix more than necessary, and it will be a flaky crust. 

A. H. T., Berlin Heights, Ohio. 

PIE SHELLS. 

Make a rich pie crust, and line the pans or old saucers; prick 
them with a fork, and bake in a quick oven. Put them in a 
crock or bread-box and when needed fill with cranberry sauce, 
apple sauce or any canned fruit you may have open. Another 
way to use them is to make a custard of any kind, put one of the 
shells in a pie-pan, fill it with the custard, and bake. These are 
convenient to have in case of unexpected company. 

APPLE PIE. 

Take ripe apples, that will bake well, cut in halves and core. 
Line a pan with crust as for any pie; then place in the apples round 
side down. Make a paste of sugar, butter, and nutmeg, fill the 
cores of the apples, and bake to a light brown. 

A. M., Greenville, Va. 


GREEN APPLE PIE. 

Peel and core moderately tart and ripe apples, cut them into very 
thin slices; fill the under crust, and put a small teacupful of 
brown sugar over it; add half a teacupful of hot water, and a 


144 


HOUSEKEET ERS' NEW CQOK BOOK . 


little flour dusted over all. Add the upper crust, and bake in a 
moderate oven about forty minutes. Never use sweet apples for 
pies. 

DRIED APPLE PIE. 

Stew dried apples soft, in as little water as possible; sweeten to 
taste, and add a few strips of orange peel or one slice of lemon; 
flavor with a very little spice. Put all through a coarse sieve, 
sweeten and season before putting in the pie-pans; stir in a beaten 
egg. Bake with two crusts, rolled thin, and warm it slightly 
before eating. 


APPLE TARTLETS. 

% 

Cut from puff paste twelve round pieces two inches in diameter, 
place in tart-pans, and press firm into the scallops, lay in each 
some chopped apple and a little sugar; bake them in a moderate 
oven, and let them cool. Whip a little cream very stiff, add a 
little sugar and a drop of essence of lemon or vanilla; just before 
wanted place a little cream on each tartlet, and two strips of red 
currant jelly in the form of a cross. 

Mrs. J. S. Crowell, Springfield, Ohio. 

APPLE CUSTARD PIE. 

Peel, core, and stew sour apples. Mash them very fine, and for 
each pie allow the yelk of 

1 egg, 

1 cup of sugar, 

\ of a cup of butter, 

J of a nutmeg, grated. 

Bake with only one crust, the same as pumpkin pie, and use 
the white of the egg as frosting, to be spread on after the pie is 
done. Brown it nicely, by returning it to the oven for a few 
minutes. 

Mrs. Louisa Ash, lit, Vernon, Ohio. 


SUGGESTIONS AND RECIPES FOR PIES, ETC. 


145 


APPLE CUSTARD PIE. 

6 eggs, 

1 cup of white sugar, 

3 cups of stewed apple, 

1 quart of milk. 

Make the stewed apple very sweet, and let it cool. Beat up the 
yelks of the eggs with the apple, and season with nutmeg, or 
allspice. Stir in the milk gradually, beating it well; lastly add 
the whites. Bake with only one crust. This makes three pies. 
Mrs. C. S. K., Springfield, Ohio. 

BOILED CIDER PIE. 

1 egg- 

1^ cups of sugar, 

\ cup of boiled cider, 

3 tablespoonfuls of flour, 

2 cups of cold water. 

This makes two pies, baked with only one crust. 

Mrs. G. H. T., Manlius, New York. 

CHERRY PIE. 

Stem and stone the cherries. Cover the bottom of a long tin 
with the paste, then put in the fruit, to w r hich add one teacupful 

of sugar and one teacupful of flour. Bake with two crusts. 

Hattie E. Davison, Grovedale, Mo. 

CHEESE CAKE PIE. 

3 eggs, 

1 cup of sugar, 

1 quart of soft smear kase. 

Mix well together and pour into a rich pie crust. Bake without 
an upper crust. This make two pies. 

Christie Irving. 



146 


HO US E K E E P E R S ’ NEW COOK BOOK . 


CHESS PIE. 


4 e KK s > 

2 cupfuls of sugar, 

1 cup of sweet cream, 

§ of a cup of butter, 

1 tablespoonful of flour. 

Flavor with nutmeg. Cover the pans with crust, pour in the 
mixture, and grate nutmeg over it. There is no upper crust.' 
Bake as custard pie. 

Mrs. Janies Gladden, Stockwell, Ind. 

* « 

CREAM Pi'E. 

Bake a lower crust and set away till cool. Then take three 
fourths of a cup of sweet cream, sweeten it, and flavor with 
essence of lemon. Whip it up thick, spread it on the crust, and 
set it away in a cool place several hours before using. 

CREAM PIE. 

1 cup of sweet cream, 

2 heaping spoonfuls of sugar, 

2 heaping spoonfuls of corn-starch, or flour. 

Flavor with lemon. Bake as custard pie. 

Mrs. K. A., St. Clair, Nevada. 


CORN-STARCH PIE. 

1 quart of milk, 

2 eggs—yelks, 

2 tablespoonfuls of corn-starch, 

2 cups of sugar. 

Mix the starch in a little milk, boil the rest of the milk to a thick 
cream; beat the yelks and add starch, put in the boiled milk and 
sugar; bake with an under crust only, beat the whites with two 



SUGGESTIONS AND RECIPES FOR PIES, ETC. 


147 


table^oonfuls of sugar, and put on the top of the pies, and when 
done return to the oven and brown. 

COCOANUT PIE. 


2 eggs, 

3 tablespoonfuls of sugar, 

1 cup of grated fresh cocoanut, 

1 pint of milk, 

1 tablespoonful of corn-starch, 

Small piece of butter. 

Bake with one crust. One half a cup of dessicated cocoanut, 
soaked in the milk three or four hours, may be used if you cannot 
get the fresh. 

Mrs. Geo. H. Knight, Mexico, N. Y. 


CURRANT PIE. 

1 e ""' 

1 cup of sugar, . 

1 cup of ripe currants. 

Beat the egg and sugar together, and pour it over the currants. 
Bake with two trusts. 

Mrs. H. E. D., Clarks, Pa. 

CUSTARD PIE. 


3 eggs, 

1 cup of sugar, 

1 quart of milk,* 

1 tablespoonful of corn-starch, 

1 teaspoonful of vanilla, 

A small pinch of salt. 

Beat the sugar and eggs together; mix in the other ingredients 
well, and bake on one crust. This makes two pies. 

Mrs. A. A. Davidson, Milan, Tenn, 


148 


HOUSEKEEPERS’ SEW COOK BOOK. 

CUSTARD PIE. 


2 large eggs, 

3 tablespoonfuls of sugar, 

A little salt. 

Line the pie-plate with a crust, and pincli it up around tiie 
edge. Pour in the custard with milk enough to fill the plate, and 
grate some nutmeg over it. Bake carefully, until the centre is 
firm, in a slow oven. This makes one pie. 

H. M. H., Cattaraugus, N. Y. 

ELDERBERRY PIE. 

\ pint of berries to a pie, 

1 tablespoonful of good vinegar, 

\ teaspoonful of lemon essence, 

2 tablespoonfuls of water, 

A little sifted Hour, and sweeten to taste. 

Bake with two crusts. 

Mrs. E. M. It., Vuughnsville, Ohio. 

i 

GRAPE PIE. 


1 egg, 

1 teacupful of sugar, 

1 heaping teacupful of grapes. 

Beat the egg and sugar together; then add the grapes, one 
tablespoonful of flour, and a little butter. Bake with two crusts. 

Mrs. M. DePouter, New Haven, Vt. 

HUCKLEBERRY PIE. 

Make crust as for any berry pie. Fill with nicely prepared 
berries, sprinkle with Hour and sugar. Add a little water and 
two tablespoonfuls of vinegar. Add a top crust and bake well. 

Mrs. E. Cowles, Berryville, Mich. 




SUGGESTIONS AND RECIPES FOR PIES, ETC. 


149 


IRISH POTATO PIE. 

Prepare fine mashed potatoes the same as for the table; add to 
a quart of the mixture two eggs, one half cup of milk, sweeten 
to taste; pour into the paste and grate nutmeg over the top. 
Bake without an upper crust. 

JELLY PIE. 

I 

5 eggs—reserving the whites of 

2 eggs, 

1 cup of sugar, 

1 cup of jelly ) Beatt ther 

£ cup or butter. ) 

\ 

Mix it all together, and bake on one crust. Beat the whites of 
the eggs with sugar enough to make it as thick as icing.* Spread 
this over the pie when it is done. If desired, brown it a little in 
the oven. 

L. F. C., Seal, Ala. 

LEMON PIE. 

1 eggi 

2 teacupfuls of white sugar, 

1 tablespoonful of butter, 

2 teacupfuls of boiling water, 

2 small tablespoonfuls of corn-starch, 

2 lemons. 

Dissolve the corn-starch in a little cold water, then put it in 
the boiling wjyfcer; add the sugar, and let it boil a few minutes. 
Set it aside and when cool add the butter, egg, and the juice 
and grated rinds of the lemons. This makes three pies; by 
adding more water to the above quantity, it will be enough 
for four. 

Mrs. A. Winger, Springfield, Ohio. 




150 


HOUSEKEEPERS • JV\£IK COOK ROOK . 




LEMON PI E. 

2 eggs, 

1 cup of sugar, 

1 cup of sweet cream, 

2 tablespoonfuls of melted butter, 

2 tablespoonfuls of Hour, or 

1 level tablespoonful of corn-starck, 

1 lemon, grated. - 

This makes one pie with one crust. 

Miss M. C., Troy, Pa. 

LEMON CUSTARD PIE. 

2 eggs, 

1 cup of granulated sugar, 

1 cup of water, 

1 tablespoonful of butter, 

1 tablespoonful of corn-sfarch dissolved in water. 


t 

* 


I 




Grate the rind; then peel off the thick, white skin, and grate the 
rest of the lemon, being careful to remove the seeds. Save out 
one of the whites, and beat to a stiff froth with a tablespoonful 
of sugar; put this on the top after it is baked and return to the 
oven until it is a delicate brown. 


MINCE MEAT FOR PIES. 

3 pounds of boiled beef, 

1 pound of suet, 

3 pounds of brown sugar, 

\ peck of apples, 

2 pounds of raisins, 

1£ pounds of currants, 

1 pound of citron, 

1 nutmeg, grated, 

Mace—5 cents worth of powdered, 

Allspice and cinnamon to suit the taste. 

Chop the meat, suet and apples fine. Then put them together 
with the seasoning. Slice the citron fine. Pour on sweet cider 









SUGGESTIONS AND RECIPES FOR PIES, ETC. 


151 


to make a thick batter of it, and warm it thoroughly. It is 
seasoned through so much better. 

Mrs. A. K., Springfield, Ohio. 

MOCK MINCE PIE. 

^ cup of molasses, 

§ cup of water, 

§ cup of vinegar, 

1 cup of sugar, 

1 cup of bread crumbs, 

1 cup of chopped raisins, 

1 tablespoonful of cloves, 

1 tablespoonful of cinnamon, 

1 nutmeg, grated, 

Butter the size of a hen’s egg. 

« 

Mix this all together and put it on the stove to heat thoroughly, 
stirring often. Bake with two crusts. 

Mrs. Mollie I. P. Boone, New Carlisle, Ohio. 

PEACH PIE. 

Line a pie-pan with a rich paste. Peel, halve and seed peaches 
enough to fill the pan. Then sprinkle over the pie two table¬ 
spoonfuls of flour, one cup of sugar, or more, to suit the taste. 
Fill the pan with thick, sweet cream, and bake till done. 

Mrs. Louisa Ash, Mt. Yernon, Ohio. 

PUMPKIN PIE. 

4 eggs, 

3 cups of sugar, 

3 pints of milk, 

1 quart of pumpkin, strained, 

1 teaspoonful of ginger, 

4 teaspoonfuls of cinnamon. 

This is enough for two pies, 

L. H. B., Postville, Iowa. 




152 


HOUSEKEEPERS' NEW COOK BOOK. 

PUMPKIN PIE. 

Cook the pumpkin well, and strain it. Take 

. 5 egg 8 * 

3 cups of sugar, 

§ of a cup of butter, 

2 tablespoonfuls of ginger, 

1 pint of cooked pumpkin, and 
1 quart of new milk. 

This will make three pies. 

Mrs. A. M. Taft, Fountain, Dakota Ter. 


PINE-APPLE PIE. 

5 eggs, I 

' 1 cup of sugar, 

\ cup of butter, 

1 cup of sweet cream, 

1 pine-apple, grated. 

Beat the butter and sugar to a cream, add the beaten yelks of 
the eggs, then the pine-apple and cream, and lastly, the beaten 
whites whipped in lightly. Take each section out with a steel 
fork, and cut off the blossom, then chop them up very fine and 
add them to the grated core or heart. Bake with an under crust 
only. 

Mrs. M. P., Chesterfield, Ohio. 


POT-PIE. 

Cut veal, beef, or chicken into pieces and put into boiling water 
enough to cover, with two slices of bacon; cover closely and boil 
an hour and season to taste; make a batter of two well-beaten 
eggs, two cups of milk, teaspoonful of baking powder, and flour 
to make a batter; drop in separate spoonfuls while boiling, and 
cook five minutes; serve immediately. 



SUGGESTIONS AND RECIPES FOR PIES, ETC. 


153 


RASPBERRY PIE. 

Line the pan with a good crust, and fill with ripe berries, regu¬ 
lating the quantity of sugar required by the sweetness of the 
berries. Dredge on a little flour and small bits of butter over the 
top; wet the edge of the crust, put on the upper crust and pinch 
the edges close together, taking care to prick holes in the upper 
one to allow the air to escape. Bake half an hour. 

RHUBARB PIE. 

• • 

Line a pie-tin with rich paste. Wash the rhubarb and cut up 

into inch pieces without peeling the skin off. Mix with sugar, 
and put into the crust, being careful to sprinkle flour upon the 
bottom first. Put on the upper crust and pinch the edges firmly 
together. No water should be put in, as the fruit makes sufficient 
juice itself. 

RHUBARB CUSTARD PIE. 

Line d pie-qdate with crust, and put in a layer of sliced rhubarb 
covered with sugar. Make a custard as for custard pies, fill up 
the plate with custard and bake. If wanted very nice, use only 
the yelks of eggs in making custard. Then beat the whites to a 
stiff froth and lay over the pie when done. Set in the oven 
again to harden. 

X. 

RAISIN PIE. 

Boil one pound of raisins, 

1 cup of molasses, 

1 quart of water together for one hour. 

Then add one tablespoonful of flour, a small piece of butter, 
spice to suit the taste, and bake with two crusts. This quantity 
makes three pies. 

Mrs. W. Damon, Leominster, Mass. 



154 


HOUSEKEEPERS' NEW COOK BOOK. 


SQUASH TIE. 

6 eggs, 

2 cups of sugar, 

1 quart of milk, 

1 quart of stewed squash, 

2 tablespoonfuls of cinnamon, 

^ of a nutmeg, grated. 

Bake with only one crust. This quantity will make three 
four pies. 

L. H. B. f Pottsville, Iowa. 

SQUASH PIE. 

Boil the squash until well done. Add a little salt, and press it 
through a coarse sieve. Then to every teacupful of squash add 
one egg, one half cup of sugar, one teaspoonful of flour, and 
nutmeg to season. Line a deep pie-plate with paste, thin the squash 
with milk and fill the plate; sweet cream or a small piece of 

butter adds to the flavor of the pie. 

Mrs. A. L. Fish, South Deerfield, Mass. 

SWEET POTATO PIE. 

Slice cold, boiled sweet potatoes as thick as bread, and lay them 
in the pie-plate that is covered with paste. Put in one table¬ 
spoonful of vinegar, two tablespoonfuls of sugar. Fill the plate 
with water and sprinkle bits of butter and a little flour. Season 

with allspice and bake with an upper crust. 

Mrs. W. B. Reid, Jackson, Mich. 

SWEET POTATO TARTS. 

5 eggs, 

• 1 teacupful of sugar, 

1 teacupful of butter, 

2 tablespoonfuls of brandy, 

A little nutmeg or cinnamon. 

One pound of potatoes, boiled and mashed with a pinch of salt, 
and milk to make it moist. Beat the butter and sugar first, and 




155 


SUGGESTIONS AND RECIPES FOR PIES, ETC . 

then add the potato a little at a time. Beat up the eggs and stir 
them in. Then add the brandy and flavor. Line the pie-pans 
with a crust; fill and bake the same as pumpkin pie. This 
quantity will make three or four tarts. 

L. G., Cuckoo P. O., Ya. 

I - .* ft 

TARTS. 

Make crust as for pies. Roll very thin, and cut with a biscuit- 
cutter, pricking half of the number with a fork, to keep them 
from blistering. In the remaining half cut three holes with 
your thimble. Bake in a quick oven. Will need close watching, 
as they scorch easily. Prepare for the table by placing jelly on 
the pricked crust, and placing one with holes over it. 

S. F. Mills, Rosetta, Ill. 

TRANSPARENT PIE. 

8 eggs, 

2 tablespoonfuls of sugar, 

1 cup of rich cream, 

3 tablespoonfuls of jelly, 

Flavor with lemon. 

This makes one pie. Bake with one crust. 

Mrs. Dr. H., Pilot Grove, Mo. 


GREEN TOMATO PIE. 

Pare and slice five or six green tomatoes. Have the under 
crust ready, and put them in it. Add 

J teacupful of vinegar, 

1 cup of sugar, 

A small piece of butter. 

Sprinkle over it a little allspice and flour. Put on the top 
crust, and bake in a moderately hot oven. 

Mrs. Jane M. Page, Baldwin, Mich. 





150 HOUSEKEEPERS ’ NEW COOK BOOK . 

TOMATO PIE. 

Remove the skins from four large, ripe, yellow tomatoes, slice 
thin into your pie-crust; add four tablespoonfuls of sugar, one 
tablespoonful of vinegar, a small lump of butter, and a table¬ 
spoonful of flour. Put strips across the top. Bake slow till 
thoroughly done. 

VINEGAR PIE. . ' ' 

• 

1 cup of molasses, 

1 cup of sugar, 

1 cup of vinegar, 

1 cup of flour, 

3 cups of water, 

Boil this all together, and let it cool. 

t 

Flavor with lemon, and make it as you would custard pie. 

Mrs. E. M. Y., Herndon, Va. 

WASHINGTON PIE. 

1 egg, 

1 cup of sugar, 

J cup of butter, 

^ cup of sweet milk, 

1 teaspoonful of cream tartar, 

\ teaspoonful of soda, 

1J cups of flour, 

Bake on three round tins. When done, put jelly or jam be¬ 
tween, and serve with corn-starch sauce. 

Harriet H. Gardner, Marysville, Mioh. 

APPLE DUMPLING. 

Take light bread-dough, and shorten with a little butter. Roll 
and cut into balls the size of dumplings. Drop these into boiling 
water, with a little salt added. Boil one or one and a half hours. 








SUGGESTIONS AND RECIPES FOR PIES, ETC. 157 

Have ready a dish of apple sauce, break open the dumplings and 
spread with the sauce. Put the dumplings together again, and 
serve with sweetened milk. In this case you know that the 
apples are done. 

Mrs. A. C. Tinkey, Lexington, Ohio. 

BAKED APhLE DUMPLINGS. 

Peel and cut in halves good cooking apples, and remove the 
cores from each half. Then fill the vacancies with sugar, and 
place the halves together again. Prepare dough as for biscuit, 
roll thin, and cut in large pieces enough to wrap around each 

apple. Bake slowly. When done serve with sauce. 

Sarah J. Carter, Cynthiana, Ind. 

BAKED APPLE PUDDING. 

9 

4 eggs, the yelks of, 

6 large pippins, grated, 

3 tablespoonfuls of butter, * 

\ cup of sugar, 

The juice and half the peel of one lemon. 

Beat the sugar and butter to a cream, stir in the yelk and lemon 
with the grated apples. Pour in a deep pudding-dish to bake. 
Whip the whites and add them last. Grate a little nutmeg over 

the top. Eat cold with cream. 

S. E. R., Chesterfield, Va. 

BROWN BETTY. 

Pare and core a dozen large, juicy apples. Chop fine with a 
hash-knife. Butter a deep pudding-dish, place first a layer of 
chopped apples, some bits of butter strewed over them. Then 
sprinkle with white sugar, flavor with nutmeg, lemon essence, or 
the juice and a little of the rind of a lemon. Next a layer of 
bread crumbs, then a layer of apples, and so on till the dish is 
full, finishing with a layer of bread crumbs. Send it to the table 
hot or cold, and eat with cream sauce. 


158 


HOUSEKEEPERS ' NEW COOK BOOK 


• BIRD’S NIST PUDDING. 

Pare six large, tart apples, cut them in two pieces, take out the 
cores and lay them in a pudding-dish or pan. Fill the centre of 
the apples with sugar, cinnamon and nutmeg. Make a rich 
custard and pour it over the apples. «Bake half an hour, and serve 
with sauce. 

Mrs. C. S. K., Springfield, Ohio. 

COTTAGE PUDDING. - 

2 eggs, 

1 cup of sugar, 

Butter size of a walnut, 

1 cup of milk, 
cups of flour, 

2 teaspoonfuls of baking powder. 

Bake twenty minutes and serve with lemon sauce. 

CHERRY PUDDING. 

2 eggs, 

1 cupful of sweet milk, 

2 teaspoonfuls of baking powder. 

Flour enough to make a stiff batter, and as many cherries as 
can be stirred in. Bake half an hour and serve with sugar and 
cream. 

STALE CAKE PUDDING. 

Take pieces of cake that are getting dry, and toast in the oven. 
Then break into dishes and pour cream over it. It is a good way 
to use up dry cake. 

J. M. R., Eagle Lake, Minn. 

CHOCOLATE PUDDING. 

Stir four tablespoonfuls of grated chocolate into a quart of 
boiling milk. When it is beaten smooth add the yelks of five 



SUGGESTIONS AND RECIPES FOR PIES, ETC. 159 

eggs, and two tablespoonfuls of corn-starch dissolved in a little 
milk. Stir until it thickens, and flavor with vanilla. Pour the 
mixture in a pudding-dish, and bake till well set. Beat the 
whites of five eggs very light, add five tablespoonfuls of pulver¬ 
ized sugar, and spread over the top. Bake to a delicate brown. 

H. F. C., College Hill, Ohio. 

ENGLISH PLUM PUDDING. 

9 eggs, 

1 pound of sugar, 

1 pound of chopped suet, 

1 pound of stoned raisins, 

1 pound of dried currants, 

£ pound of dried citron, 

1 pound of flour, 

1 tablespoonful of mixed spice, 

-J wine-glass of brandy. 

Add sufficient milk to mix it quite stiff. Have a strong cloth, 
well-floured, ready, and in tying it leave plenty of room for it to 
swell. Put it into boiling water and let it boil nine hours, 
keeping it well covered. Sauce to suit the taste. This one is the 
most used: 

2 quarts of milk, 

f of a cup of sugar, 

1 teaspoonful of butter, 

I heaping tablespoonful of corn-starch. 

Leave out enough milk to moisten the corn-starch, sugar and 
butter to a thick batter, and pour into the rest of the milk when 

boiling. Let it cook three minutes. 

Mrs. E. C. W., Mt. Vernon, Ohio. 

DELICIOUS PUDDING. 

Bake a common sponge cake in flat-bottom pudding-dish; when 
ready for use, cut in six or eight pieces; split and spread with 
butter, and return them to the dish. Make a custard with four 







160 HOUSEKEEPERS NEW COOK ROOK. 


eggs to a quart of milk, flavor and sweeten to taste; pour over 
the cake and bake one half hour. The cake will swell and fill 
the custard. 

CRANBERRY PUDDING. 

1J cupfuls of sour milk, 

1 teaspoonful of soda, 

2 of a cup of molasses, 

1 teaspoonful of salt, 

3 cupfuls of flour. 

Stir well together, and add two cupfuls of raw cranberries. 

Pour in a buttered tin and steam one and one half hours. Eat 

with sauce. 

» 

Mrs. S. L. B. f Lvunticld, Mass. 

FIG PUDDING. 


5 eggs, 

J pound of figs chopped fine, 

\ pound of bread crumbs, 
i pound of sugar (brown), 

J pound of suet, 

J pound of candied lemon peel and citron, 
1 nutmeg. 


Mix thoroughly, put into a mold, and boil or steam four hours. 
v GRITS PUDDING. 


4 eggs, 

J pint of sugar, 

1 tablespoonful of butter, 

J teaspoonful of ginger, 1 
1 pint of cold grits, and 
Enough sweet milk to soften. 


Beat together and bake in a buttered-pan. 
without sauce. 


Mrs. S. C. Davidson, Wooten, Ala. 


Serve with or 




SUGGESTIONS AND RECIPES FOR PIES , ETC. 


161 


FRENCH PUDDING. 

Dissolve one cup .of tapioca farina in a quart of cold milk, 
for an hour, then boil it eight or ten minutes, in a double boiler. 
Take it off the fire and when cool add 

1 dessert-spoonful of sugar, 

4 eggs well-beaten, 

A small piece of butter, 

A little salt, and 
J a teaspoonful of vanilla. 

Serve cold with the following sauce: 

2 eggs, yelks of, 

\ pint of milk, 

1 cup of sugar, and 

The whites are whipped and put on top of the pudding. 

HASTY PUDDING. 

Put a quart of milk in ft crock and set it on the stove to cook. 
As soon as it comes to a boil, sift in the flour, a little at a time, 
stirring it well till it is thick and stiff. Serve with sweetened 
cream or thickened milk, made in this way: take a piece of butter 
size of a walnut, one heaping tablespoonful of sugar, and one 
of flour. Cream this together, and pour on a pint of milk. 
Let this cook ten minutes. Flavor to suit the taste. 

BOILED INDIAN PUDDING. 

2 eggs, well-beaten., 

1J cups of sour milk, 

1 small teaspoonful of saleratus dissolved in the milk. 

Then sift in dry corn meal until of the consistency as if for 
griddle-cakes (perhaps a little thicker). Stir in a teacup of dried 
fruit—cherries are the best. Put in a bag and boil one hour. For 

sauce, sweetened cream flavored with nutmeg. 

6 


162 


UOUSEKEEPERS' NEW COOK BOOK. 


INDIAN PUDDING. 

Scald one cup of meal in one quart of milk; when cool, add 

2 eggs, 

J cup of sugar or molasses, 

1 teaspoonful of allspice, 

1 quart of milk, 

A pinch of salt, 

Bake three hours slowly. 

Mrs. W. B. R., Jackson, Mich. 

KENTUCKY PUDDING. 

8 eggs. . 

2J cupfuls of sugar, 

3 of a cup of butter, 

1 cup of cream, 

3 tablespoonfuls of flour, 

1 teaspoonful of lemon essence. 

Bake in one crust, as for custard pie. 

Mrs. Carrie Bell, Eminence, Kj. 

LEMON PUDDING. 

4 eggs—the yelks, 

1 cup of sugar, 

1 quart of milk, 

1 pint of bread crumbs, 

1 teaspoonful of butter, 

The grated rind of one lemon. 

When well done, spread over the top a layer of jelly, and add 
the whites of the eggs whipped to a stiff froth, sweetened with 
one cup of sugar, and flavored with the juice of the lemon. 
Then set in the oven to brown slightly. Allow a half hour for 

baking the pudding. 

Mrs. M. E., Creston, Iowa. 


SUGGESTIONS AND RECIPES FOR PIES , ETC. 


163 


NEW MINUTE PUDDING. 

To one quart of milk add one pint of water and and set over 
the fire. Just before it begins to boil, put in one cup of raisins 
and a little salt. As soon as it boils stir in flour enough to make 
it of the proper consistency. Eat with cream and sugar. 

Mrs. M. J. Prince, Detroit, Maine. 

ORANGE PUDDING. 

Peel and slice four large oranges, lay in your dish, sprinkle over 
them one cup of sugar, 

3 eggs, yelks only beaten, 

J cup of sugar, 

2 tablespoonfuls of corn-starch, 

1 quart of boiling milk. 

• 

Let this boil and thicken. Then let it cool a little before 
pouring over the oranges. Beat the whites of the eggs and pour 
over it. Set in the oven to brown. 

Mrs. McKina ry, Jackson, Mich. 

ORANGE OR PINE-APPLE PUDDING. 

Peel and cut in pieces four oranges. Add one cup of sugar, 
and let it stand over night. Take 

1 quart of milk, nearly boiling,' 

2 tablespoonfuls of corn-starch, wet with cold milk, 

3 eggs, beaten yelks of. * 

Bring this to a boil. When cold spread over the oranges. 
Beat the whites of the eggs, with one half cup of sugar, to a 
stiff froth, spread over and brown. Can be eaten warm or cold. 

Mrs. B. F. A., Providence, R. I. 

PALAC SINT. 

Make a rich biscuit-dough, and roll it out on the molding-board 
about as thick as pie-crust. Spread with hot butter, then use 


m 


HOUSEKEEPERS' NEW COOK BOOK. 


cherries, strawberries, or any kind of fruit for the filling, and 
sweeten it well. Then roll it up the same way you do a jelly 
cake, and cut in strips or pieces about five inches long; pinch the 
ends together to keep the fruit from cooking out, then put the 
pieces in a well-buttered pan, and bake them well, turning them 
so they will brown delicately on both sides. 

Prof. Emile Sage. 


QUEEN OF PUDDINGS. 


4 eggs—the yelks, 

1^ cups of sugar, ' 

Butter the size of a walnut, 

1 pint of bread crumbs, 

1 quart of milk, 

1 lemon grated, 

Bake until done, but not watery. 




Spread over the top a layer of jelly or preserves, beat the whites 
of the eggs to a stiff froth; add four tablespoonfuls of sugar and 
the juice of the lemon, and spread this on. Then set it in the 
oven again to slightly brown. 

Mrs. L. P. W., Laurens C. II., South Carolina. 


QUEEN OF PUDDINGS. 

6 eggs, 2 whole, and the yelks of 4, 

1 cup of white sugar, 

Butter the size of an egg, 

1 quart of milk, 

1 quart of bread crumbs, 

J teacupful of raisins, 

1 teaspoonful of lemon extract. 

• Soak the bread crumbs in the milk. Bake slowlv an hour 

_ r 

When done, spread the top with currant jelly and the whites of 
the four eggs beaten to a stiff froth. 

Mrs. J. Kyle, Springfield, Ohio. 



SUGGESTIONS AND RECIPES FOR PIES, ETC. 


165 


RICE PUDDING. 

Wash a teacupful of rice, put into a deep baking-dish, which 
will hold a quart and a pint of milk; add four tablespoonfuls of 
sugar, and a pinch of salt. Bake in a slow oven three hours, 
stirring frequently, so that the top does not brown till done; as 
the milk cooks away, add more, using that which has been kept 
hot on the stove. 


RICE PUDDING. 

3 eggs, 

1J cups of sugar, 

J of a pound of butter, 

1J cups of raisins, 

1 cup of rice—boiled. 

After the rice has cooled mix in the rest of the ingredients, and 
enough sweet milk to nearly fill a six-quart pan. Bake half an 
hour. 

Mrs. T. K. M. B., Chelsea, Vt. 

RICE AND TAPIOCA PUDDING. 

3 tablespoonfuls of rice, 

2 tablespoonfuls of tapioca, 

4 tablespoonfuls of sugar, 

A little grated nutmeg, 

1 quart of milk. 

Bake in a slow oven, two or three hours, stir occasionally 
during the first hour. This pudding is better than with rice only. 

Mrs. E. Garth waite, Pluckemin, New Jersey. 

SNOW PUDDING. 

Dissolve one box of Cox’s gelatine in one pint of cold water, 
for a half hour. Then add one pint of boiling water. When 
this is cold, add two cups of sugar, and the whites of six eggs, 


160 


110 USEKEEr E11 S' NE W COOK 110 0K. 


well-beaten together. Flavor with almond or vanilla, and beat 
all together with an egg-beater, until very stiff. Then pour it into 
molds. Make a custard of the yelks of six eggs, and one quart 
of milk to pour over it when served. 

Mrs. Alex. Murray, Twenty-Mile Stand, Ohio. 

SWEET POTATO PUDDING. 

• J 

3 eggs, 

2 cups of sugar, 

1 cup of butter, 

1 quart of milk, 

1 large tablespoonful of flour, 

3 potatoes (sweet), grated, 

Water enough to make a very thin batter. 

Flavor with allspice. 

Grate the sweet potatoes and put them in the milk as soon as 
they are grated, to keep them from turning dark, till it makes a 
thin batter, and add the other ingredients. Melt the butter and 
• stir the pudding well. Bake the same as custard, very slow for 
two hours. 

Mrs. W. B. Reid, Jackson, Mich. 

STRUDEL. 

Make a dough, the same as for biscuit, of 

1 quart of flour, 

2 heaping teaspoonfuls of baking powder, 

Butter the size of an egg, 

A pinch of salt, 

Milk or water sufficient to make a batter stiff enough 
to roll. 

Turn the dough out on a clean, well-floured cloth, and roll it 
out very thin, about an eighth of an inch thick; wash it well, 
over the top, with two well-beaten eggs; some use three or four 
feathers tied together to do this. Then spread on a layer of smear 


SUGGESTIONS AND RECIPES FOR PIES, ETC. * 107 

kase, with a little sugar and two tablespoonfuls of melted butter 
in it, and a half cupful of raisins or dried currants sprinkled over 
it. Begin at one edge to roll it, the same as roll jelly cake; and after 
it is well started raise one end of the cloth high enough to let the 
dough finish rolling. Take the roll and coil it round and round 

in a buttered-pan, and cook for twenty or thirty minutes. 

Prof. Emile Sage. 

STEAMED PUDDING. 

1 egg. 

2 tablespoon fuls of sugar, 

\ cup of butter, 

1 cup of sweet milk, 

1 cup of dried or fresh fruit, 

1| cups of flour, 

2 teaspoonfuls of cream tartar, 

§ teaspoonful of soda. 

Steam for half an hour. 

Aunt Ellen, Iloosic, N. Y. 

PEACH COBLER.* 

1 pint of sour cream, 

Lard or butter the size of a hen’s egg, 

1 teaspoonful of soda, 

A pinch of salt, 

Flour enough to make a stiff dough. 

Roll out thin and line a dish. Take ripe peaches, pare and 
quarter, and put a layer in the dish and sprinkle on sugar. Cut 
some dough in small pieces and put over the peaches. Then a 
laver of sugared peaches, and lastly the dough for an upper crust. 
Cut a hole in the middle and pour in one and one half pints of 
water, and a lump of butter the size of a hen’s egg, and serve 
while hot, with cream or sweetened milk. Apples can be used in 
the same way. 

Sarah Jane Marshall, Augusta, Ohio. 


1G8 * 


IIOUSEKEEP ERS* NEW COOK BOOK. 


STEAMED APPLE DUMPLINGS. 

Mix up a dough with 

1 quart of flour, # 

1 pint of sour cream, 

1 teaspoonful of soda, 

A little salt. 

Slice the apples and put them in a pot. Put enough water in 
to cook the apples. Roll the dough out so as to cover the apples 
closely; make an opening in the centre of the dough so as to let 
the steam escape. When done the dough will be raised up 
several inches thick. Eat with saucer. 

Mrs. J. A. R., Woodrow, Pa. 


TAPIOCA PUDDING. 

Soak over night in a bowl a cupful of tapioca, covered with 
lukewarm water. Next day, put into a quart of milk, four well- 
beaten eggs, one half cup of sugar, one half teaspoonful of salt; 
put in your tapioca, boil in a double vessel, stirring constantly 
with a wooden spoon. When it creams, remove from the fire; 
beat the whites of the eggs to a froth and stir in like float. Add 
gelatine jelly, laid on in spoonfuls. This should be made the day 
before. Eat cold. The addition of three tablespoonfuls of dessi- 
cated cocoanut, cooked with the tapioca, and some of it mixed 
in with the whites of the eggs as frosting, is very nice. 

Christie Irving. 


TAPIOCA FRUIT PUDDING. 

One half teacup of tapioca; wash nicely and let it soak in a 
pint of water over night, or until it swells. Then add boiling 
water and a little salt, and let it simmer slowly until clear, like 
starch, and of about the same consistency; add a little white 
sugar. Take a pudding-dish and put in a layer of tapioca while 


SUGGESTIONS AND RECIPES FOR PIES, ETC. 


169 


hot; then a layer of fruit until the dish is full. Bake until clear. 
Unless the fruit is of a kind that bakes quickly, it will be found 
better to stew it tender first. Eat cold with cream. 

Mrs. R. W. Mills, Webster Grove, Mo. 

STRAWBERRY SHORT-CAKE. 

Make a pie-crust with 

J of a pound of flour, 

J of a pound of butter, 

2 eggs, the yelks of, 

A little sugar, and 
A pinch of soda. 

Then beat the whites of seven eggs to a stiff froth. Add 

£ pound of sugar, 

\ pound of fine chopped almonds, 

A plateful of strawberries. 

Mix with the stiff froth, and spread on the baked crust. 

Mi's. Sloan, Vienna, Va. 

STRAWBERRY SHORT-CAKE. 

3 tablespoonfuls of white sugar, 

4 tablespoonfuls of butter, 

3 teaspoonfuls of baking powder, 

1 quart of flour. 

Make this into a soft dough with sweet milk; roll out and bake 
in three jelly-cake-pans. Mash two quarts of berries, and 
sweeten them well. When the cakes are done, let the first and 
third ones be whole, but split the middle one and put the berries 
between each layer, after they have been buttered. Dust white 
sugar over it, and eat it as soon after making as you can. To 
make it still richer, before mashing the berries reserve a dozen or 
more of the largest and best to place on the top of the cake. 





170 


HOUSEKEEPERS 1 NEW COOK BOOK. 


Then between the layers, after the befries are put on, cover them 
with whipped sweet cream, sweetened. Cover the top cake with 
a thick coating of the cream, and place the berries on it in clus¬ 
ters or otherwise. This makes a beautiful dish. 

Mrs. C. S. K., Springfield, Ohio. 

FRENCH STRAWBERRY SHORT-CAKE. 

1 egg. 

1 tablespoonful of sugar, 

1 tablespoonful of butter, 

3 tablespoonfuls of milk, 

1 teaspoonful of baking powder, 

Flour to stiffen. 

Roll out half an inch thick, and bake in a deep cake-tin. 
When done, fill with whole strawberries, well-sweetened. On top 
of this put the white of an egg, beaten stiff, and sweetened the 
same as frosting. 


RASPBERRY SHORT-CAKE 

1 pint of buttermilk or sweet milk, 

1 teaspoonful of soda or baking powder, 

1 teaspoonful of salt, 

| of a cup of butter. 

Mix as soft as can be worked. Make four layers, spreading 
each one with butter as you place them on top of each other. 
Bake in a moderate oven. Wash the berries and mix sugar with 
them. Let stand while the cake is baking. When done and 
cool, spread the berries between the layers and sprinkle white 
sugar over the top. 

Mrs. J. H. Calker, Briggs, Ohio. 




SUGGESTIONS AND RECIPES FOR PIES, ETC. 


171 


SAUCES FOR PUDDINGS. 


DRAWN BUTTER SAUCE. 

^ cup of butter, 

1 pint of hot water, 
cup of sugar, 

J teaspoonful of vanilla or the juice of one lemon, 

1 tablespoonful of flour or corn-starch made to a 
smooth paste. 

Turn into the rest and let it boil five minutes; add a little 
grated nutmeg. 

Christie Irving. 

VINEGAR SAUCE. 

1 cup of brown sugar, 

1 cup of water, 

1 spoonful of butter, * 

1 spoonful of vinegar, 

1 pinch of salt, 

1 tablespoonful of flour. 

Beat all well together. Pour boiling water on them and let 
them come to a good boil. Serve. 

LEMON SAUCE. 

\ 

2 eggs, the yelks of, 

1 cup of sugar, 

cup of butter, 

1 tablespoonful of corn-starch. 

Beat the eggs and sugar until light; add the grated rind and 
juice of one lemon. Stir the whole into three gills of boiling 
water, and cook until it thickens sufficiently for the table. 



172 


HOUSEKEEPERS' SEW COOK ROOK. 




PUDDING SAUCE. 

4 tablespoonfuls of fine, white sugar, 

2 tablespoonfuls of butter, 

1 tablespoonful of flour. 

Stir them together to a cream. Beat the white of an egg to a 
stiff froth and add it. Then pour into the dish a gill of boiling 
water, stirring very fast. Flavor witji lemon or vanilla. 

Mrs. L. II. Hart, Dresden, Texas. 

WHITE SAUCE FOR PUDDING. 

2 eggs, whites only, 

1 cup of white sugar, 

1 teaspoonful of vinegar. 

Beat well. Add three tablespoonfuls of wine, and just as it 
goes to the table add two thirds of a cup of sweet cream or milk. 

SAUCE FOR PUDDINGS. 

% 

1 

1 cup of sugar, 

^ cup of flour, 

1 pint of milk. 

Boil till it thickens and flavor to suit the taste. 

Mrs. L. A. Ashley, Springfield, Ohio. 

I LARD SAUCE FOR PUDDING. 

Stir together one cup of butter and three cups of powdered 
sugar. When light, beat in the juice of a lemon, or vanilla. 
When cold, serve. 

II. B. A., Plainfield, Conn. 



SUGGESTIONS AND RECIPES FOR 
CUSTARDS AND DESSERTS. 

——S- 

The great art of making a custard lies in well stirring, and . 
when this is properly managed, a custard make with milk, and 
the quantity of eggs given in this recipe, will be as rich as one 
made with cream and additional eggs. 

Boil a pint of milk, stir in two ounces of lump sugar, or 
sufficient to make the custard sweet enough for the purpose 
required. Have ready the yelks of three eggs, beaten up, pour 
the boiling milk on them. Put the stew-pan, containing the 
custard, over a slow fire, stir with a wooden spoon as briskly as 
possible for twenty minutes, or until thickening has commenced, 
then put the stew-pan on the coolest part of the range, so that it 
is impossible for the custard to simmer, and let it stand for a 
quarter of an hour, stirring it occasionally. 

When the custard is ready, pour it into a basin; flavor with 
vanilla, almond or lemon. 

Stir the custard until cool, which will prevent a skin forming 
on top. 

This recipe is the ground work for all creams made with 
custard. 

For creams and custards, eggs should never be beaten in tin, 
but always in stone or earthen-ware, as there is some chemical 
influence about tin which prevents their attaining that creamy 
lightness so desirable. 

When gelatine is used for creams it is better to soak it for an 
hour in lukewarm water, kept in a warm place. 

The rule for custard to bake, is four eggs, one cup of sugar, 
one half teaspoonful of salt to a quart of milk. 

* [ 173 ] 




174 


HOUSEKEEPERS* NEW COOK BOOK. 


Custard should always be baked slowly in a moderate oven, as 
too much heat will turn it to whey. 

In boiling custard, always use a double vessel. 

Peach leaves or vanilla beans give a fine flavor, but must be 
boiled in the milk and then taken out before the other ingredients 
are added. 

Boiled custard must have the closest attention until off the 
stove. 

Custards are nice baked in small cups to serve to each person. 

In the use of spices, remember that allspice and cloves are used 
with meats, and nutmeg and cinnamon in combination with sugar. 

The white part to the lemon under the rind is exceedingly 
bitter, and only the yellow part should fce grated. 

A good way is to rub the rind off with hard lumps of sugar. 
The sugar thus saturated -until the oil of the lemon is called 
“ zest,” and is used, when pounded fine, for creams, etc. 

CODDLED APPLES. 

Make a sirup of white sugar and water; throw in _some stick 
cinnamon; have sour apples pared and quartered, and when 
the sirup boils, put in the apples and boil till tender. 

Mrs. J. A. H., Paris, Ky. 


APPLE FLOAT. 

Peel and core one dozen large apples; let them cook until they 
can be pierced with a straw; then take them off and beat with an 
egg-beater until very smooth, sweeten to taste, and add the well- 
beaten white of one egg to every cupful of apple; flavor with 
grated nutmeg; put in a dish, and dot over with.small specks of 
red jelly. 

Miss Rosa 8ellers, Lexington, Va. 

BAKED APPLES. 

Srlect tart apples. Pare, cut in halves, and remove the cores. 
Bake until tender. For a large panful of apples, take two thirds 
oi a puj,t of thin cream, stir in one tablespoonful of sugar and 


SUGGESTIONS AND RECIPES FOR CUSTARDS , ETC. 


175 


one level tablespoonful of flour. Add a little nutmeg or lemon. 
Cook this sirup a short time, and when the apples are done pour 
it over them. Serve warm or cold. 

Mrs. Nathan Burgess, Bartlett, Ohio. 


BAKED APPLE CUSTARD. 

Take three quarts of stewed apples and mash them with a spoon 
through a colander; add 

1 pound of sugar, 

4 or 6 eggs, 

1 teacup of melted butter, 

2 lemons, the juice and pulp. 

Mix these well. Have the pie-pans filled with pastry and put 
the custard in. Bake slow. 

Mrs. J. T., Dublin Depot, Ya. 

BANANAS. 

Peel and slice them, then heap them up in a glass dish and 
serve raw with fine sugar and cream. Some like them sliced in 
with strawberries or oranges, while others eat them as you would 
an apple. 


BANANA FLOAT. 

Take a small box of Cox’s gelatine, and dissolve it in 
teacup of cold water for an hour. Boil three pints of sweet 
milk and two and one half teacups of sugar together. Dip out a 
little of the boiling milk and stir it into the gelatine, and then stir 
this into the rest of the milk, and boil ten minutes. When cool, 
stir in six bananas that have been broken to pieces with a silver 
fork. Mix thoroughly and set it on ice. The next day, an hour 
before serving, take a quart of rich cream, sweeten to taste, 
flavor with vanilla and whip it well. Put the frozen bananas in 
a glass dish or bowl, with the whipped cream on top. 

Mrs. C. S. K., Springfield, Ohio. 


176 


HOUSEKEEPERS* NEW COOK BOOK. 


BLANC MANGE. 

1 quart of sweet milk, 

3 tablespoonfuls of sugar, and boil together. 

Then pour into this 

• • 

5 tablespoonfuls of corn-starch, 

2 eggs. 

Beat the eggs with the corn-starch. Flavor to suit the taste, 

• and stir quickly before pouring into the molds. 

Mrs. N. A. P., Ridgeway, 8. C. 

BLACKBERRY FLUMMERY. ' ~ 

To one pint of blackberries add one pint of water. Boil until 
tender, and then add 

1 cup of sugar, 

4 tablespoonfuls of corn-starch, 

A pinch of salt. 

Stir until it boils. Flavor to taste. To be eaten with cream 
and sugar. 

M re. J. B. Schoonover, Bush Hill, Pa. 

BAVARIAN CREAM WITH STRAWBERRY. 

Pick over two quarts of strawberries, squeeze them through a 
colander, and add two level teacupfuls of white sugar. When 
the sugar is all dissolved, add one ounce or three tablespoonfuls 
of gelatine that has been soaking an hour in half a cupful of 
tepid water. Place it on the ice, stir it smooth, and when it begins 
to set, stir in a pint of whipped cream, put it into molds and 
serve with whole strawberries around it. 

“Hazel Kirk.” 

BISQUE GLACE. 

Make a rich ice cream in the proportion of one half gallon of 
cream and three quarters of a pound of sugar. Take one dozen 


SUGGESTIONS AND RECIPES FOR CUSTARDS, ETC. 177 


and a half of stale macaroons, or one dozen of stale egg-kisses, 
pour a little cream over them, and allow them to stand until they 
soften. Beat until very fine. As the cream freezes, stir in the 

moistened cakes. 

Mrs. C. S. K., Springfield, Ohio. 

CHARLOTTE RUSSE. 


Dissolve one half a box of Cox’s gelatine in a teacup of water; 
put it on the stove to heat thoroughly; when iiis dissolved, take 
it off and pour it into three eggs, well-beaten, then return to the 
. stove, and just let it come to a boil. Remove it from the fire and 
stir in a teacupful of sugar and a half teaspoonful of vanilla. 
Stir till cold, but not congealed. Then stir into this the whips 
of one quart of rich cream, which must be ready. Line a glass 
dish or bowl with lady-fingers, placing them about an inch apart; 
then pour in the charlotte. If you prefer, you can mold it, and 
then turn out on a glass stand. 


Mrs. C. S. K., Springfield, Ohio. 

FRENCH RICE. 


r 


Cook slowly in a double-boiler , 

\ pound of rice, 

1 tablespoonful of butter, 

J teaspoonful of salt, 

1 teacupful of sugar, 

1 lemon, the grating, 

\ pint of milk, 

1 pint of water. 

When quite soft, remove from the fire and stir in two well- 
beaten eggs; bake twenty minutes in a pudding-dish with crumbs 

on top of the mixture. 

Phila. 

FLOATING ISLAND. 

Beat the yelks of three eggs until very light; sweeten and 
flavor to taste; stir into a quart of boiling milk, cook till it 
thickens; when cool, pour into a low glass dish; whip the whites 


178 HOUSE KEEPERS' NEW COOK BOOK. 

of the eggs to a stiff froth; sweeten, lay them in spoonfuls upon 
boiling water for two or three minutes, then put upon the custard 
far enough apart so that the ‘‘little white islands'' will not 
touch each other. A pleasing effect will be produced by drop¬ 
ping little specks of bright jelly on each island. Also, filling 
wine-glasses with it, and arranging around the stand, adds to the 
appearance of the table. Set upon ice to get cold. 

ITALIAN CREAM. 


2 eggs, 

4 tablespoonfuls of sugar, 

1 teaspoonful of corn-starch, 

1 quart of milk. 

Boil slowly a few minutes, stirring it to keep it smooth. Take 
the whites of 

$ eggs, beaten stiff, 

J teacupful of powdered sugar, 

X teaspoonful of lempn. 

Drop this float from a spoon on the custard. If put in a glass 
dish, add small teaspoonfuls of jelly, dropped on the top of the 
float. 

Rosa A. Willey, Deer Fork, Ill. 

HAMBURG CREAM. 

The rind and juice of 

2 large lemons, 

8 eggs, yelks only, 

1 cup of sugar. 

Put all in a bucket and set it in a pan of boiling water. Stir 
for three minutes. Take from the fire, add the well-beaten whites 
of the eggs, and serve when cold in custard-glasses. 

Mnry E. Arnginst, Star Prairie, Wia. 


SUGGESTIONS AND RECIPES FOR CUSTARDS , ETC. 179 


ICE CREAM. 

2 quarts of rich milk, 

2 teaspoonfuls of corn-starch, 

9 eggs, beaten to a froth, 

2 cupfuls of granulated sugar, 

2 teaspoonfuls of vanilla, or any other flavor. 

Heat the milk boiling hot; beat the eggs, sugar and corn-starch 
together, and stir in the milk. Cook a few moments. When 
cool, put in the flavoring, and freeze. 

Mrs. John B. Sanderson, Groton, Mass. 


ICE CREAM WITHOUT EGGS. 

Take equal parts of cream and milk and sweeten it very sweet. 
Flavor with any extract desired. Pour it in the freezer with 
plenty of rock salt and ice around it, and let it stand fifteen 
minutes before stirring. After stirring it for fifteen minutes it 
will be a nice cream. 

E. A. Loring, Cordaville, Mass. 

ICED GRAPES. 

Take large, close bunches of grapes and remove any that are 
imperfect. Tie a string to the top of the stem. Strain a suf¬ 
ficient quantity of the whites of eggs into a deep bowl, and 
thoroughly immerse the grapes in it. Drain them and roll them 
in powdered sugar until they are completely coated, using the 
fingers to spread the sugar between the grapes. Hang the 
bunches up by the strings to dry the icing, in a warm place. A 
very nice party-dish heaped in a glass dish. 

M. A. S., Smyrna, Ohio. 

LEMON ICE. 

One gallon of water and four pounds of sugar, well-boiled and 
skimmed; when cold add the juice of a dozen lemons and the 


180 


HOUSEKEEPERS’ NEW COOK BOOK. 


sliced rind of eight, and let infuse an hour; strain into the freezer 
without pressing, and stir in lightly the well-beaten whites of 

twelve eggs. 

LEMON CUSTARD. 

6 eggs, beaten separately, 

3 teacups of sugar, 

J a cup of butter, 

4 cups of water, 

5 tablespoonfuls of corn-starch, 

2 large lemons. 

Slice the lemons and put them in the water to boil till the 
strength is extracted; then dip them out and drain the water. 
Beat the yelks, butter and sugar together, and pour the water 
over them; return to the jar, and when ready to boil stir in the 
starch; beat the whites to a stiff froth and stir in lightly after it 
is taken off the stove. 

Mrs. Carrie Bell, Eminence, Ky. 

SLICED ORANGES. 

8 or one dozen oranges, peeled and sliced, 

1 cocoanut, grated, 

1 pine-apple, sliced. 

Alternate layers of each, with sugar and wine. 

Mrs. D. F. Gaston. Boiling Springs, Ala. 

ORANGE DESSERT. 

Pare five or six oranges; cut into thin slices; pour over them a 
coffee-cup of sugar. Boil one pint of milk; add, while boiling, the 
yelks of three eggs, one tablespoonful of corn-starch (made 
smooth with a little cold milk); stir all the time; as soon as 
thickened, pour over the fruit. Beat the whites of the eggs to a 
froth;, .add two tablespoonfuls of powdered sugar, pour over the 
custard, and brown in the oven. Serve cold. 




SUGGESTIONS AND RECIPES FOR CUSTARDS , ETC. 181 


ORANGE ICE. 

Boil a cup and a half of sugar in a quart of water, skimming 
when necessary; when cold, add juice of half a dozen oranges; 
steep the rinds in a little water and strain into the rest; add the 
rind and juice of a lemon, and strain into the freezer and freeze 
like ice cream. 


ORANGE CREAM. 

$ pint of good cream whipped to a froth, 

3 oranges, the juice only used, 

3 tablespoonfuls of white sugar, 

1 lemon, the juice only used. 

Rub the rind of one orange smooth in the sugar, then scrape 
off with a knife. Mix all together and add three tablespoonfuls 
of gelatine, boiled in half a pint of water. Stir all together and 
set away in a mold; when wanted, turn out as for jelly. Eat 
with or without cream. 

Mrs. J. S. Crowell, Springfield, Ohio. 


ORANGE SOUFFLE. 

Peel and slice six oranges; put in a glass dish a layer of oranges, 
then one of sugar, and so on until all the orange is used, and let 
stand two hours; make a soft-boiled custard of yelks of three 
eggs, one pint of milk, sugar to taste, with grating of orange 
peel for flavor, and pour over the oranges when cool enough 
not to break the dish; beat whites of the eggs to a stiff froth, stir 
in sugar, and put over the pudding. 


PINE-APPLE. 

They are best to be cut'into dice and saturated with sugar, 
then piled loosely in a glass dish, with a row of lady-fingers 
around the edge of the dish. Or slice on a slaw-cutter, or very 


182 


HOUSEKEEPER S' NEW COOK ROOK. 


thin with a knife, and mix with finely powdered sugar. Set on 
ice till ready to serve. 


PEACH CREAM. 

Pare and stone one quart of very soft peaches. Add to them 
one pound of sugar, and mash them thoroughly. AN hen ready to 
freeze add two quarts of rich cream, which, when frozen, will fill 
a dish holding four quarts. 

Mrs. J. E. Timberlake, Stevenson’s Depot, Va. 

* # 

FRESH PEACHES. 

Choose large, fresh, ripe, and juicy peaches, pare and cut them 
into two or three pieces; sprinkle them with graulated sugar; put 
them into a freezer and half freeze them; it will take an hour or 
more. Do not take them from the freezer till ready to serve, 
then sprinkle over a little more sugar. Serve in a glass dish. 
Canned peaches may by used in the same way. 

FROSTED PEACHES. 

For twelve large peaches take the whites of three eggs, beaten 
to a froth; put this with two tablespoonfuls of water; have ready 
a cup of powdered sugar; remove the stones from the peaches 
and rub off the fur; then dip in the egg and roll in powdered 
sugar; set carefully on the stejn-end upon white paper laid in a 
sunny window. When half dry roll again and finish drying. 

Mrs. J. C. Bardin, Berryville, Mich. 


PRUNE WHIP. 

• 

Sweeten to taste and stew three quarters of a pound of prunes; 
when perfectly cold, add the whites of four eggs, beaten to a stiff 
froth; stir all of this together, till light; put in a dish and bake 
twenty minutes; when cold serve in a larger dish and cover well 
with good cream. 



SUGGESTIONS AND RECIPES FOR CUSTARDS , ETC. 183 


BAKED PEARS. 

Place in a stone jar first a layer of pears (without paring), 
then a layer of sugar, then pears, and so on until the jar is full. 
Then put in as much water as it will hold. Bake three hours. 

SPANISH CREAM. 

1 quart of milk, 

J box of gelatine, 

4 eggs, beaten separately, 

4 level teaspoonfuls of vanilla. 

Soak the gelatine in the milk for half an hour. Then put it 
on the fire in a double boiler; beat the yelks of the eggs and the 
sugar together, and when the milk is boiling, stir the eggs in and 
cook until it begins to thicken. Beat the whites of the eggs very 
light, and stir into the mixture when it is tak<m off the fire; 
flavor and pour into the mold to cook. Beat the whites well into 
the custard. 

PRINCE OF WALES CHARLOTTE. 

Lay thick slices of any kind of delicate cake in a deep pudfling- 
dish ; over this pour hot boiled custard, made from the yelks of 
three eggs and a pint of milk, sweetened and flavored to taste. 
Do this several hours before the dish is to be served; just before 
serving, put a layer of sliced peaches or oranges over the cake; 
have the whites of the eggs beaten to a stiff froth, with a little 
sugar, and put over the fruit. Put in the oven a few minutes to 
brown. 

Mrs. P. P. Mast, Springfield, Ohio. 

STRAWBERRY CHARLOTTE. 

Make a boiled custard with one quart of milk, yelks of six 
eggs, and three quarters of a cup of sugar, flavored to taste. 
Line a glass dish with slices of sponge cake dipped in sweet cream, 


184 


HOUSEKEEPERS’ SEW COOK BOOK. 


l iv on them ripe strawberries, sweetened to taste, then a layer of 
cake and strawberries as before. When the custard is cold, pour 
over the whole. Then beat the whites of the eggs to a stili froth, 
add a little sugar and put over the top. Decorate with some 

ripe berries. 

A DISH OF SNOW. 

Grate a cocoanut, leaving out the brown part. Heap it up in the 
centre of a handsome dish and ornament with fine green leaves, 
such as peach or honey-suckle. Serve it up with snow cream, 
made in this way: Beat the whites of five eggs to a stiff froth, 
add two large spoonfuls of fine, white sugar, a large spoonful of 
rose water or pine-apple. Beat the whole well together, and add 
a pint of thick cream. Put several spoonfuls over each dish of 
cocoanut. 

SEA-MOSS FARINE 

This comes in small packages in a fine powder. Take one level 
tablespoonful to a quart of milk. Set on the milk to boil with 
one cup of sugar and a pinch of salt; mix the moss farine 
smooth, with a little cold milk, stir into the milk, and stir con¬ 
stantly until it boils; it must cook in a double vessel; let it boil 
only ten minutes; pour in a mold and let it get cold. Eat 
with cream; flavor with vanilla. 

Christie Irving. 

TRIFLES. 

Cut into dices some stale cakes and spread with jelly. Lay 
them in a glass dish, and cover them with whipped cream. 

Mrs. L. E. R., Chesterfield, Va. 

TAPIOCA CREAM. 

Soak three tablespoonfuls of tapioca in one half cup of water 
over night. Bring one quart of milk to a boil, then put in the 
tapioca. When $ool, add the beaten yelks of four eggs and one, 

cup of sugar. Pour in a dish and add the beaten whites. 

Stella. 


SUGGESTIONS AND RECIPES FOR CUSTARDS , ETC . 185 


VELVET CREAM. 

1 coffee-cup of wine, 

1 coffee-cup of sugar, 

1J pints of milk, 

J a box of gelatine, 

1 lemon, the juice and grated rind. 

Dissolve the gelatine in the wine over the fire. Add the juice 
and grated rind of the lemon, and after it is well cooked add the 
sugar; let it simmer, then strain. Lastly, pour in the milk and stir 
till cold. Pour it into a mold and set in a cool place to congeal. 

Mrs. Carrie Bell, Eminence, Ky. 

WHIPPED CREAM. 

Take a pint of good, thick, sweet cream, very cold. Put it in 
a large platter, and beat it up as stiff as the whites of eggg. 
Sweeten with one half cup of sugar, and flavor with lemon or 
vanilla. Put it in a fruit-dish and dot it over with jelly. If the 
cream is warm it will not whip; and if it is frozen after it is 
whipped it is all the better. 

Mrs. R. M. C., Hayesville, Ohio. 


SUGAR 


FLOUR 


RUTTER 






WEIGHTS AND MEASURES. 

-G—— 

’ 2 heaping teaspoonfuls equal 1 heaping tablespoonful. 

1 heaping tablespoonful of grunulated, A coll'ee, or best broun 

equals 1 oz 

2 heaping tablespoonfuls of powdered equal 1 oz. 

2 heaping teaeupfuls of A coffee equal 1 lb. 

2 level teacupfuls of granulated .equal 1 tb. 

2 level coffee-cupfuls of powdered equal 1 lb. 

2 x /i level teacupfuls of best brown equal 1 lb. 

2level teacupfuls of powdered equul 1 lb. 

IA level coffee-cupfuls of granulated equal 1 lb. 

1 pint of A coffee equals 12 oz. 

1 heaping pint of granulated equals 14 oz. 

1 quart of powdered equals 1 lb and 7 oz. 

1 quart of granulated equals 1 lb and 9 oz. 

1 quart of any kind equals 4 teacupfuls. 

1 teacupful equals 8 fluid oz. or 2 gills. 

1 teacupful or 16 tublespoonfuls equal A a pint or 2 gills. 

. A common sized tumbler holds A a pint. 

2 heaping teaspoonfuls equal 1 heaping tablespoonful. 

? heaping tablespoonfuis equal 1 oz. 

5 heaping tablespoonfuls equal 1 teacupful. 

5 teacupfuls of sifted flour equal 1 lb. 

3A level teacupfuls of com meal equal 1 quart. 

. 1 quart of sifted flour equals 1 lb. 

1 tablespoonful of soft butter, well filled, equals 1 oz. 

Size of a medium egg equals 2 oz. 

4 heaping tablespoonfuls of soft butter equals 1 teacupfuL 

2 teaeupfuls of packed soft butter equal 1 !b. 

1 pint of well packed soft butter equals 1 lb. 

k 8 large or 10 medium sized eggs equal 1 tb. 

GENERAL MEASURES. 

16 ounces make 1 pound. 

4 gills “ 1 pint. 

2 pints “ 1 quart. 

4 quarts “ 1 gallon. 

[1861 






SUGGESTIONS AND RECIPES FOR 
CAKES, COOKIES AND FRITTERS. 


- 2 —— 

Always select the best of material for cake. Your pans for 
baking it must be free from all odors, and should never be used 
for any other purpose whatever, and are best kept away from 
the other cooking utensils, to insure this. 

If there is too much salt in the butter, it should be freshened 
by working it in cool water. 

In warm weather lay the eggs in cold water, as they will froth 
better when broken. Some of our best cooks claim that it is not 
well for cakes to use a Dover egg-beater, as it breaks them too 
line, but cling to the old style of whipping them with a fork or 
wire spoon. 

Always use lard to grease your cake-pans, as the salt in the 
butter causes it to stick to the pans. 

If possible, procure a pan made with a double bottom, one bot¬ 
tom attached to the stem; then by loosening the sides, the rest of 
the cake can very readily be taken off. Both of the bottoms 
should be well greased. 

If possible, use either powdered sugar or A coffee—granulated 
sugar does not dissolve well, and is too apt to stand, and either go 
to the bottom or rise to the top. Always cream the butter and 
sligar first, then add the yelks of eggs, milk, and last the flour 
and whites of eggs. They should always be beaten separately. 

Remember that sweet milk and baking powder go together, and 
sour milk and soda. 

Also that saleratus combines the properties of soda and cream 
of tartar, and is always used alone. 

[ 187 ] 




188 


HOUSEKEEPERS’ NEW COOK ROOK. 


In all of these recipes, except gingerbread, where soda is used, 
double the amount of cream of tartar. Also, where you wish to 
substitute baking powder, take just the quantity of soda and cream 
of tartar combined. 

Cake should always be beaten—not stirred—in this way the air 
is driven out of the batter. 

In winter it is best to beat with the hand—in summer it is best 
to use a broad, short-handled wooden spoon. 

Always bake a “tester” in a small pan first, to see if your 
dough is right; if your cake is too solid put in a few teaspoonfuls 
of milk; if too soft it will fall in the middle and be spongy or 
crumbly, add one tablespoonful, or a> little over, of flour. 

To one quart of flour use two and one half teaspoonfuls of 
baking powder. 

To one quart of flour use one teaspoonful of soda and two tea¬ 
spoonfuls of cream of tartar. 

In measuring your flour, a cupful means a level cupful. 

When you use molasses in a cake it should always be baked in 
a moderate oven, never a very hot one. 

Always have everything ready before beginning to make your 
cake. Try your cake with a broom splint. 

Cover the bottoms of your cake-pans with plain white or ma- 
nillA paper. 

Always beat your eggs in an earthen vessel, never in tin; and 
add a pinch of salt, as this makes them come to a froth quicker. 

Do not try to economize in material in cake making, as a cake 
is often spoiled by some petty economy. 

Keep your cakes in the cellar, in a tin box if possible, as this 
keeps them from drying out. 

While baking do not open your oven-doors only on a crack, as 
fanning in cold air makes the cake fall. 

Keep the oven closed for at least ten minutes after putting in 
your cake. 

Practice and experience will be your best guide; so much de¬ 
pends on the state of the fire, that it is almost impossible to lay 
down infallible rules. 


SUGGESTIONS AND RECIPES FOR CAKES\ ETC. 189 

Gingerbread should always be baked with a very moderate fire, 
as it is so apt to scorch. 

Always fix your fire before you begin mixing your cake. 

In making cookies, take only part of your dough out on the 
board at once. It is better to manage in this way. Remember, 
too, they must be got into the pan as soft as possible. Only 
experience can give the dexterous handling needed for them. 

Where you want to put sugar and spice on them—lay it on 
the board and roll your dough out over it. 

Never try to ice a cake hot , and let layer cakes get nearly cold 
before putting together. 

Large sized bowls can be had, which are the best vessels to mix 
cakes in. 

Red sugar can be bought at any confectioner’s. 

In using almond essence be careful to use only from four to 
five drops; other essences are not so strong. For vanilla or 
lemon, use a teaspoonful. Rose water, a half wine-glassful. 

After pouring on a small quantity of icing, spread it over the 
cake with a broad knife and dip it frequently in hot water to 
prevent it from sticking. 

TO PREPARE RAISINS FOR CAKE. 

First take out all the stems and seeds. Then put them in a 
dish, with just water enough to cover them; let them boil slowly 
one half hour, or until the water is nearly gone. Then stir them 
in your cake as usual. In this way they will not be tough, and 
tear the cake in cutting. 

Another way is to take off all the stems and wash them well; 
then spread them on a towel laid in a pan, and set them in the 
oven to dry thoroughly. Before stirring them into the cake or 
pudifing, roll them in flour. 

BLANCH ALMONDS. 

Crack the nuts and put the meats in a crock with cold water 
over them. Let them cook till they just come to a boil, then pour 


190 


IIO USEKEEPKRS* NEW COOK BOOK. 


off the hot water and put on very cold water. Remove the slrins 
and dry the almonds on a cloth in the oven, where there will be 
very little heat. They are pounded and used in macaroons, 
meringues, etc. 


FOR COLORING CAKES AND ICES. 

\ ounce of pulverized cochineal, 

\ pint of boiling water, 

J ounce of cream of tartar, 

J ounce of alum, 

\ ounce of salts of tartar. 

Let it stand until the color is extracted. Then strain and 
bottle. 

Mrs. A. E. Webster, Knowlesville, N. Y. 

TO COLOR CAKE PINK. 

1 dram of cream of tartar, 

1 dram of saleratus, 

1 dram of alum, 

J dram of cochineal. 

Boil the cochineal in three tablespoonfuls of water, then strain 
it into the other ingredients. Color a portion of the cake hatter, 
and put it in alternate leaves to suit the taste. 

Mrs. E. C. W., Mt. Vernon, Ohio. 

GELATINE ICING FOR CAKES. 

One scant tablespoonful of gelatine, dissolved in two table¬ 
spoonfuls of hot water; mix with powdered sugar till quite stiff, 
spread on the cake and smooth with a knife dipped in hot water. 

FROSTING. 

Break the whites of two eggs into a bowl, without beating; add 
one tablespoonful of corn-starch and pulverized sugar enough to 
make it quite stiff. It will dry in a few minutes. 




SUGGESTIONS AND RECIPES FOR CAKES, ETC. 


191 


BOILED ICING. 

One and one half cups of sugar; put to this two tablespoonfuls 
of water. Let it boil on back of stove until it is waxy, or stringy; 
then add whites of two eggs. 

ICING FOE CAKES. 

Beat the whites of four eggs with one pound of powdered sugar, 
one teaspoonful each of corn-starch, sifted white gum-arabic, 
and the juice of one lemon. 

BOILED ICING FOR LAYER CAKES. 

4 cups of sugar. 

^ a pint of boiling water, boiled clear as sirup. 

Pour this over the whites of four eggs, beaten to a stiff froth. 
Stir it until it is a stiff cream; then add one teaspoonful of cream 
of tartar, and one teaspoonful of vanilla. Spread between the 
layers. 

Mrs. Louisa Ash, Mt. Yernon, Ohio. 

CHOCOLATE ICING. 

One half cake of chocolate grated fine, two thirds of a cup of 
sugar, one half cup of milk or cream; boiled and stirred to a 
paste. 

CHOCOLATE ICING. 

Beat the whites of three eggs to a stiff froth; gradually add 
three teacups of white sugar. Beat very hard, and add grated 
chocolate to suit the taste. 

Mrs. Carrie Bell, Eminence, Ky. 

TUTTI FRUTTI FROSTING. 

Boil one half a teacupful of water with three teacupfuls of 
white sugar till it is very thick and waxy. Beat the whites of 








192 


HOUSEKEEPERS' NEW COOK BOOK. 


two eggs to ft stiff froth, and pour the sirup over them, beating 
till it is cool. Then add one half a pound of almonds, chopped 
fine; one small half teacupful of large white raisins, and a little 
citron, sliced thin. This is very nice for sponge cake. 

ANGEL’S FOOD. 

11 egggs, the whites, 

1J cups of sifted powdered sugar, 

1 cup of flour, 

1 teaspoonful of cream of tartar, 

1 teaspoonful of vanilla, 

A pinch of salt. 

Sift the flour, cream of tartar, sugar and salt together four or five 
times. Beat up the eggs in a large platter to a stiff froth, then 
add the sifted flour, gradually, on the platter with the eggs. 
Don’t let it stand a minute after it is thoroughly mixed. Bake 
forty minutes in a moderate oven. Try it with a straw, and if 
not done, let it tyike a few minutes longer. Do not open the oven - 
door until the cake has been in the oven fifteen minutes. 

Miss Stella Reid, Jackson, Mich. 

COFFEE CAKE. 


1 e gg. 

1 cup of brown sugar, 

1 cup of molasses, 

1 cup of butter, 

1 cup of strong coffee—cold, 

1 pound of raisins, 

1 tablespoonful of cloves, 

1 tablespoonful of cinnamon, 
1 nutmeg—grated, 


1 heaping teaspoonful of soda, 

4 or 5 cups of flour. 

Mix it very stiff and bake in a moderate oven for an hour. 

Cider, in place of coflee, is a very nice substitute. 

M. C., Troy, Pa. 


SUGGESTION AND RECIPES FOR CAKES , ETC. 


193 


COFFEE CAKE. 

3 eggs, 

2 cups of sugar, 

^ cup of molasses, 

1 cup of butter, 

1 cup of cold, strong coffee, 

4 cups of flour, 

4 teaspoonfuls of baking powder, 

1 tablespoonful of cinnamon, 

1 tablespoonful of cloves, 

1 nutmeg, grated, 

1 pound of raisins, chopped and seeded, 

1 pound of dried English currants, 

J of a pound of citron, cut fine. 

This makes a very large cake, or two medium sized ones. Bake 

slowly an hour or more. 

Mrs. T. L. Arthur, Springfield, Ohio. 

DRIED APPLE FRUIT CAKE. 

Two cups of dried apples cut up and soared over night in water; 
in the morning add 

3 cups of molasses, 

1 teaspoonful of cinnamon, 

1 teaspoonful of allspice, 

1 teaspoonful of grated nutmeg. 

Let this cook slowly for two hours, until reduced to one third 
the quantity. When cool, add the following ingredients, and bake: 

4 eggs, 

§ of a cup of butter, 

1 teaspoonful of soda, dissolved in 
l tablespoonful of water, 

Flour enough to make a stiff batter. 

This will make two loaves. 

Mrs. T. K. M. B., Chelsen, Vermont. . 


194 HOUSEKEEPERS » NEW COOK BOOK. 

% 

CORN-STARCH CAKE. 

4 eggs, the whites, 

2 cups of sugar, 

§ cup of butter, 

1 cup of sweet milk, 

1 cup of corn-starch, 

2 cups of flour, 

2 teaspoonfuls of cream of tartar, 

1 teaspoonful of soda, 

1 teaspoonful of lemon extract. 

Bake three quarters of an hour, with a steady fire. 

Mrs. M. E., Creston, Iowa. 

CITRON CAKE. 

4 eggs—the whites and yelks beaten separately, 

3 cups of sugar, 

1 cup of butter, 

\ cup of sweet milk, 

3 cups of flour, 

2£ teaspoon fuls of baking powder, 

J pound of citron, chopped and rolled in flour. 

Bake in long, narrow pans. 

Mrs. D. C. Youug, Larrabee, Pa. 

CREAM CAKE. • 

Beat two eggs in a teacup, and fill the cup with sweet cream. 

1 cup of sugar, 

1 cup of flour, 

1 teaspoonful of baking powder, or 
£ teaspoonful of soda, 

1 teaspoonful of cream of tartar. 

Flavor with lemon, and bake in a moderately heated oven. 
Mr#. C. A. Gould, Hock Rift, N. Y. 


195 


SUGGESTIONS AND RECIPES FOR CAKES, ETC. 

DONNA’S POUND CAKE. 

1 pound of eggs, 

1 pound of sugar, 

1 pound of butter, 

1 pound of flour, 

Flavor to suit the taste. 

Beat well, and bake three quarters of an hour. 

Mrs. L. P. W., Laurens C. H., South Carolina. 


STELLA’S FRENCH CAKE. 

« 

3 eggs, 

2 cups of sugar, 

2J cups of butter, 

1 cup of sweet milk, 

3 cups of flour, 

2 heaping teaspoonfuls of baking powder, 

Flavor to suit the taste. 

Miss S. Reid, Jackson, Mich. 

CHOCOLATE LOAF CAKE. 

Grate one half a cake of Baker’s chocolate and mix it with one 
half a cupful of milk, and the yelk of one egg. Put it on the 
back part of the stove to dissolve and heat through. When 
thoroughly warmed, set it off to cool while preparing the cake. 
Take 

2 eggs—the yelk of one having been used, 

2 cups of sugar, 

1 cup of butter, 

1 teaspoonful of soda, dissolved in a little water. 

Add the chocolate and flour enough to make a thin batter that 
will pour smooth. Bake carefully. 

Hr*, j* Willis, Springfield, Ohio. 


19& 


no U&EKEEP ERS’ EE \V COOK BOOK . 


. 

DUTCH CAKE. 

Take a piece of light bread-dough, the size of a large teacup. A 
piece of butter the size of a hen's egg, 

2 eggs, 

1 cup of sugar, 

1 teacupful of dried currants, 

1 teaspoonful of soda. 

Flavor with cinnamon or lemon. 

Mix until of the consistency of cake batter, and bake in a mod¬ 
erately quick oven. 

Sallie E. Ruff, Kingville, Miss. 

FRUIT CAKE. 

1 eggs, 

1 cup of sugar, 

1 cup of butter, 

J cupful of molasses, with 
J teaspoonful of soda in it, 

^ pound of citron, 

1 pound of raisins, 

1 pouud of currants, 

1 pound of blanched almonds, 

1 tablespoonful of nutmeg. 

1 tablespoonful of cinnamon, 

J a tablespoonful of cloves, 

1 quart of flour after it is sifted. 

Flavor with about 5 drops of almond essence. 

Heat the eggs separate, put whites in the last thing before put¬ 
ting it in the pan. Have the currants washed and dried the day 
before; seed and chop the raisins. Bake two hours in a moderate 
oven. 

Christie Irving. J. 





SUGGESTIONS AND RECIPES FOR CAKES, ETC. 


197 


WEDDING FRUIT CAKE. 


10 eggs, 

5 level cupfuls of brown sugar, 

J pint of molasses, 

3 teacupfuls of soft butter, 

1 lemon, 

1 pound of figs, 

1 pound of citron, 

2 pounds of currants, 

3| pounds of raisins, 

1 heaping tablespoonful of ground cinnamon, 

1 heaping tablespoonful of ground cloves, 

1 heaping tablespoonful of mace, 

1 nutmeg, grated, 

\ teaspoonful of soda, 

1 quart of flour. 

This is a large recipe, and makes two large cakes. Bake care 

fully in a moderate oven for two or three hours. 

» 

Kate McL., Springfield, Ohio. 

GINGERBREAD. 


1 egg, 

1 cup of sugar, 

1 cup of molasses, 

1 cup of lard, 

1 cup of sour milk, 

4 teaspoonfuls of soda, 

2 tablespoonfuls of ginger, 

Flour enough to roll soft. 

% 

To be eaten when warm. This is a large recipe and makes three 
loaves, baked in broad, shallow pans. 

Mrs. R. D. Bullock, Juckson, Mich. 


198 




HOUSEKEEPERS’ NEW COOK BOOK. 
AUNT MARY’S GINGERBREAD. 


1 egg, 

1 cup of molasses, 

\ cup of buttermilk, 

1 tablespoonful of butter, 

1 tablespoonful of ginger, 

1 teaspoonful of soda, 

cups of flour, 

It. C. B., Sandusky, New York. , 

SOFT GINGERBREAD. 

2 eggs, well beaten, 

1 coffee-cupful of molasses, 

1 teacupful of butter and lard mixed, 

2 teaspoonfuls of ginger, 

1 teaspoonful of cream of tartar, 

1 teaspoonful of soda, dissolved in 
A teacupful of milk, or water, 
i teaspoonful of salt. 

Flour enough to make the dough as stiff as 

Hake in a slow oven for half an hour. 

Mrs. \V. W. Pittman, Brooklyn, N. Y. 

CARRIE’S GOLD CAKE. 

10 eggs, yelks only, 

1 cup of sugar, 

J cup of butter, 

^ cup of sweet milk, 

^ cup of corn-starch, 

H cups of flour, 

3 teaspoonfuls of baking powder. 

This is a good recipe to use up the yelks of the 
white cake is made. 

Mrs, J. M. S., Battle Creek, Mich. 




a cup-cake. 


eggs when 




SUGGESTIONS AND RECIPES FOR CAKES, ETC. 


199 


MARBLE CAKE. 

Dark part— 

7 eggs—the yelks of, 

2 cups of brown sugar, 

1 cup of butter, 

1 cup of molasses, 

1 cup of sour cream, 

5 cups of flour, 

1 teaspoonful of soda, 

1 teaspoonful of pepper, 

2 tablespoonfuls of cinnamon, 

1 tablespoonful of allspice, 

1 tablespoonful of cloves. 

White part— 

7 eggs—the whites of, 

2 cups of white sugar, 

1 cup of butter, 

1^ cups of sweet milk, 

3 cups of flour, 

1 teaspoonful of cream of tartar, 

J teaspoonful of soda. 

Put alternate layers of the mixture, beginning with the dark 

and ending with the white. Bake one hour. 

Mrs. E. C. W. f Mt. Vernon, Ohio. 

NUT CAKE. 

3 eggs, 

1| cups of sugar, 

£ cup of butter, 

\ cup of milk, 

2J cups of flour, 

1J teaspoonfuls of baking powder, 

1 cup. of the meats of any kind of nuts. 

Mrs. J. E. C., Springfield, Ohio. 


200 


UOUSEKEEPERS' NEW COOK BOOK . 


MAIDETTE'S CAKE. 

4 eggs, well beaten, 

2 cups of sugar, 

1 cup of butter, 

1 cup of milk, 

4 cups of flour, 

2 teaspoonfuls of baking powder, 

Flavor with four drops of almond essence. 

Stir well. Bake in a solid loaf. 

Mrs. Wm. W. Pittman, Brooklyn, N. Y. 

RED AND WHITE MARBLE CAKE. 


White— 

3 eggs, whites, 

H cups of sugar, 

^ cup of butter, 

A cup of milk, 

2 cups of flour, 

1 teaspoonful of cream of tartar, 

^ teaspoonful of soda. 

Red— 

1 egg—yelk, , 

\ cup of red sugar, 

2 tablespoonfuls of butter, 

2 tablespoonfuls of milk, 

1 cup of flour, 

\ teaspoon ful of cream of tartar, 

J teaspoonful of soda, 

Flavor to suit the taste. 

Mix the colors according to your choice. This makes a medium¬ 
sized loaf. 

II. W. H.. Corinth. N. Y. 



SUGGESTIONS AND RECIPES FOR CAKES , ETC. 


201 


SIMPLE SPONGE CAKE. 

3 eggs, 

1 cup of sugar, 

1 tablespoonful of water, 

1 cup of flour, sifted, 

1 teaspoonful of baking powder, 

1 teaspoonful of essence of lemon. 

Bake twenty minutes with a quick fire. This same recipe can 
be used for a roll-jelly-cake; instead of baking it as a loaf-cake, 
pour it into the dripping-pan, with a piece of well-greased 
paper in the bottom of it. When done, turn it top r.ide down on 
a clean towel; take off the paper and spread the cake with some 
kind of tart jelly, then begin at one end and roll it with the 
hands, covering the cake as much as possible. Press each end 
together; roll it in the towel and lay it on a pillow till cool. 

Mrs. II. B. Reid, Jackson Mich. 

SILVER CAKE. 

7 eggs, the whites of, beaten to a stiff froth, 

2 cups of powdered sugar, 

| of a cup of butter, 

^ cupful of milk, 

2 teaspoonfuls of baking powder, or 
1 teaspoonful of cream of tartar, and 
J teaspoonful of soda, 

3 cupfuls of flour, 

1 teaspoonful of vanilla, or 4 drops of almond essence. 

Bake in a loaf, for half an hour. 

GOLD CAKE. 

Take the yelks of seven eggs, add another egg, and make just 
the same as silver cake with a little more butter added. Flavor 
with lemon essence. 

Mrs. W. W. Pittman, Brooklyn, N. Y. 



202 


HOUSEKEEPERS' XEW COOK ROOK. 




princess Cake. 

10 eggs—the whites of, 

3 cups of powdered sugar, 

1 cup of butter, 

1 cup of milk, 
cups of flour, 

1 teaspoonful of baking powder, level full, 

1 teaspoonful of lemon essence or some sliced citron. 

Bake carefully ad hour, in a moderate oven. This is nice used 
as a layer cake. 

Hazel Kirk, Cosy Nest. 

WATERMELON CAKE. 

White part— 

5 eggs, whites of, 

2 cups of white sugar, 

J of a cup of butter, 

3 of a cup of sweet milk, 

8 cups of flour. 

1 tablespoonful of baking powder. 

Red part— 

5 eggs, whites of, 

1 cup of red sugar. 

J of a cup of butter. 

J of a cup of sweet milk, 

2 cups of flour, 

1 tablespoonful of baking powder, 

$ pound of seeded raisins, rolled in flour. 

First put the white part into a cake-pan, keeping it away from 
the centre, and well around the sides. Then pour the ml part 
into the centre, and oake. The sugar should be bright red, not 
solferino. This makes a good-sized loaf. 

Mrs. I. C. Bonders, Dayton, Ohio. 



SUGGESTIONS AND RECIPES EOJi CANES\ ETC. 


203 


WHITE FRUIT CAKE. 

12 eggs, the whites of, 

2 cups of powdered sugar, 

1 cup of butter, 

1 cup of sweet cream, 

1 wine-glass of brandy, 

5 cups of flour, 
lj teaspoonfuls of soda, 

4 teaspoonfuls of cream of tartar, 

5 teaspoonfuls of baking powder, 

2 pounds of almonds, chopped, 

1 pound of citron, cut fine, 

1 pound of grated cocoanut, 

2 tablespoonfuls of rose water, 

1 teaspoonful of lemon extract, 

1 slice of sugared orange peel, sliced 

Bake carefully, until it is thoroughly done, in a moderate oven. 
Mrs. C. G. K., Spriugfie'd, Ohio. 



/ SPICE CAKE. 

4 eggs, leaving out the whites of two, 

2 cupfuls of brown sugar, 

£ cupful of melted butter, 
cupful of sour milk, 

1 teaspoonful of soda, 

2 teaspoonfuls of cinnamon, 

1^ teaspoonfuls of cloves, 

\ teaspoonful of nutmeg, 

2 cupfuls of flour. 

Dissolve the soda in the sour milk. Bake in layers, 
the icing to spread between with the whites of two eggs. 

Mrs J. Kyle, Springfield, Ohio. 


204 


HOUSEKEEPERS? NEW COOK BOOK. 


VANITY CAKE. 

6 eggs, the whites of, 

1J cups of sugar, 

4 cup of butter, 

4 cup of milk, 

4 cup of corn-starch, 

14 cups of flour, 

1 teaspoonful of baking powder, 

Flavor to suit the taste. 

* Follow the usual directions for mixing, and bake carefully. 
Mrs. Markley, Dayton, Ohio. 


-a- 

LAYER CAKES. 


FIG PASTE FOR CAKE. 

1 pound of figs, 

| of a large cup of sugar, 

^ cup of water. 

Chop the figs, and then cook with the sugar and water until 
thick as paste. 

II. A. E., Rockford, Ill. 


RAISIN FILLING FOR LAYER CAKES. 

One teacupful of coffee-sugar and three tablespoonfuls of water, 
boiled five minutes. Beat the whites of two eggs to a stiff froth 
and pour the boiling sirup over it. Seed and chop one half pound 
of raisins and beat all together till cold. 

Stella. 





SUGGESTIONS ANI) RrX’lPES FOR CAKES, ETC. 


205 


MARY’S COCOANUT CAKE. 

6 eggs, the whites of, 

2 cups of powdered sugar, 

| of a cup of butter, 

1 cup of sweet milk, 

3 cups of flour, • 

2 teaspoonfuls of baking powder, 

1 teaspoonful of lemon essence. 

Bake this as a loaf-cake, and the next day cut off the upper 
and lower crusts, trim the brown, off the sides, and slice it m 
four layers. Grate two cocoanuts and put in the icing. Spread 
each layer, the top and sides, with plenty of the icing. When 
cut, it will be perfectly white all through and a very handsome 
cake. 

Mrs. A. Winger, Springfield, Ohio. 

HICKORYNUT CAKE. 


4 eggs, 

2 cups of sugar, 

£ cup of cream, or butter, 

2h cups flour, 

2 teaspoonfuls of baking powder. 

Bake in jelly-tins, and between the layers spread the following 
cream: 

2 eggs, 

1 cup of sugar, 

2 heaping tablespoonfuls of corn-starch, 

1 coffee-cupful of chopped hickorynut meats, 
l pint of milk. 

Beat the eggs, sugar, corn-starch and nuts all together, and stir 
it into the pint of milk, while it is boiling; let it cook as thick as 
a custard, and when cold spread it between the layers. 

“Hazel Kirk,” Cosy Nest. 


206 


HOUSEKEEPERS 9 NEW COOK BOOK . 


NO NAME CAKE. 


3 eggs, 

2 teacupfuls of sugar, 

1 teacupful of butty, 

1 teacupful of milk, 

4 cups of flour, 

3 teaspoonfuls of bajririg powder, or 

1 teaspoonful of soda, and 

2 teaspoonfuls of cream of tartar. 

Divide the quantity in three parts, and to one part add 

1 teacupful of raisins, chopped with a few currants, 

2 tablespoonfuls of molasses, 

1 teaspoonful of cinnamon, 

1 teaspoonful of cloves, 

1 teaspoonful of vanilla, 

J teaspoonful of nutmeg, 

Bake in shallow cake-pans, and put the dark cake between the 
others, with icing between them and on top. 

Mrs. W. W. Pittman, Brooklyn, N. Y. 


CHOCOLATE LAYER CAKE. 

3 eggs, the whites of, 

2 cups of sugar, 

1 cup of sweet milk, 

2 large tablespoonfuls of butter, 

3 cups of flour, 

2 heaping teaspoonfuls of baking powder. 

Bake half Qf the batter in two pans, and to the remaining half 
add one half cup of grated chocolate. Then bake. When done, 
pile up the layers alternately, light and dark, and spread chocolate 
icing between. 

Mrs. Louisa Ash, Mt. Ycrnon, Ohio. 



SUGGESTIONS AND RECIPES FOR CAKES , ETC. 


207 


JELLY OR CHOCOLATE CAKE. 

4 eggs, 

2 cups of sugar, 

1 cup of butter, 

^ cup of milk, 

3 cups of flour, 

1 teaspoonful of soda, and 

2 teaspoonfuls of cream of tartar, or 
2 teaspoonfuls of baking powder. 

Bake in jelly-tins, and spread with jelly or chocolate prepared 
in this way: Take 

\ of a cake of Baker’s chocolate, grated, 

J cupful of milk, 
cupful of sugar, 

1 teaspoonful of vanilla, 

1 heaping teaspoonful of com-starch. 

Put the chocolate, sugar and milk on the stove in a sauce-pan, 
and just let it boil, add the corn-starch, and after taking it off the 
stove add the vanilla. When cool, spread between the cakes. Ice 

the top, or sift powdered sugar over it. 

Mrs. Wm. W. Pittman, Brooklyn, N. Y. 

JELLY-CAKE. 

Whites of 8 eggs, 

2 cups of sugar, 
cup of butter, 

| cup of sweet milk, 

2^ cups of flour, 

2 heaping teaspoonfuls of baking powder. 

Beat, the whites of the eggs to a froth; beat the butter and 
sugar to a cream. Divide in three or four equal parts, and bake 
in jelly-pans. When done spread with jelly, and pile one cake 
above the other. 

L. H. Beedy, Postville, In. 



208 110 XJSEKREP BBS* NEW COOK BOOK. 

MRS. DEAN’S CUSTARD CAKE. 

2 eggs, 

1 cup of sugar, 

4 tablespoonfuls of water, 

1 cup of flour, 

1 heaping teaspoonful of baking powder. 

Cream— * 

J cup of sugar, 

| of a cup of milk, 

1 tablespoonful of corn-starch, 

1 teaspoonful of essence of lemon. 

Boil until thick as jelly. Bake the cake in jelly-cake-pans, and 
when cool put the cream between each one, and ice it or not, as 
you choose. 


LAYER CREAM CAKE. 


6 eggs, 

2 cups of sugar, 

2 tablespoonfuls of water, 

2 cups of flour, % 

2 teaspoonfuls of cream of tartar, 

1 teaspoonful of soda. 

Bake twenty minutes with a quick fire, and when cold cut it in 
two. Then spread on the cream, made after the following recipe; 

2 eggs, 

1 cup of sugar, 
cup of corn-starch. 

Beat these ingredients well, and pour it into a pint of boiling 
milk; flavor«with the grated rind and juice of a lemon, or a tea¬ 
spoonful of the extract of lemon. Half of the above quantity 
makes a nice cake for a small family. 

Mrs. M. E., Creston, Iowa. 



SUGGESTIONS AND RECIPES FOR CAKES , ETC. 


209 


FIG CAKE. 

6 eggs, the whites of, 

2 cupfuls of sugar, 

J of a cup of butter, 

1 cup of milk, 

J cupful of corn-starch, 

2 cupfuls of flour, 

3 teaspoonfuls of baking powder. 

Take one third of the batter, and add 

1 teaspoonful of cinnamon, 

1 teaspoonful of allspice or cloves, 

1 dozen figs, cut in small pieces. 

Bake in layers, two white and one dark one, and spread them 
with the following icing: 

3 eggs, the whites of, beaten to a stiff froth, 

2 teacupfuls'of granulated sugar, level full, 

4 tablespoonfuls of water. 

Boil the sugar and water together five minutes, then pour it on 
the whites and beat till cold. One half pound of blanched 
almonds pounded to a paste, is an addition. 

Mrs. J. Kyle, Springfield, Ohio. 


ORANGE CAKE. 

Bake a simple sponge cake in a round, deep pan, and when cold, 
cut it with a sharp knife into four layers. Peel and slice six or 
eight oranges, and put a layer of oranges on the first layer of 
cake and cover them with sugar, then add another layer of cake, 
then oranges and sugar till they are all used up. Make a soft 
icing, and just let it brown in the oven. 



210 



HOUSEKEEPERS ’ NEW COOK BOOK . 

WHITE LAYER CAKE. 

8 eggs, the whites of, 

• 2J cupfuls of sugar, 

1 small cup of butter, 

1 cupful of milk, 
f of a cup of com-starcli, 

3 cups of flour, 

2J teaspoonfuls of baking powder, 

1 teaspoonful of vanilla. 

Follow the general rule for mixing cakes. This makes four 
Layers. Spread between each layer a soft icing, with a tablespoon¬ 
ful of some kind of a bright, red jelly stirred into it. Makes a 
very pretty cake when cut. Bake in deop pie-pans. 

Mrs. T. L. Arthur, Sprinpfield, Ohio. 

-C- 

SMALL CAKES. 


BAKERS’ CREAM CAKES. 

Boil one half pint of water and a cup of butter together, and 
pour it into one and one half cups of flour. When nearly cold, 
pour in six well-beaten eggs. Drop this, in small spoonfuls, on 
. buttered tins, and bake in a quick oven. Open them at the sides, 
and put in the following custard: 

\ pint of milk, 

1 teaspoonful of flour, 

1 teaspoonful of corn-starch, 

1 e S£’ ' '*•.«( I ■ 

2 tablespoonfuls of sugar. 

Boil the milk and add the beaten egg, sug , flour and corn 
starch; let it cook till it thickens, stirring all the time; when 
cold put it in the cakes. 

Mrs. E. D. J., Waupaca, Wi«t. 




SUGGESTIONS AND RECIPES FOR CAKES , ETC. 

% 9 


211 


COOKIES WITHOUT EGGS. 

1 cup of sugar, 

J cup of butter, 

1 cup of water, 

2 teaspoonfuls of cream of tartar, 

1 teaspoonful of soda, 

Flavor with nutmeg. 

Flour enough to roll out and cut in any shape you prefer. 

Bettie Ferguson, Stockton, Ala. 

DROP CAKES 

4 eggs, beaten separately, 

1 cup of sugar, 

\ cup of butter, 

1 cup of corn-starcli, 

2 teaspoonfuls of halving powder. 

Bake in small tins, place a large raisin in the top of each one 
after they are put in the tins. 

Mrs. M. A. Long, Philadelphia, Pa. 

CINNAMON DROPS. 


1 egg, 

1 cup of sugar, 

1 cup of molasses, 

\ cup of butter, 

1 cup of water, 

2 teaspoonfuls of cinnamon, 

1 heaping teaspooonful of soda, 
. 5 cups of flour. 

Bake in small cups nearly half full. 
Grace fl. Johnson, North Madison, Conn. 





212 


HOUSEKEEPERS* NEW COOK BOOK. 


COCOANUT DROPS. 

0 

6 eggs, whites Beaten to a stiff froth, 

^ pound of pulverized sugar, 

1 pound of grated cocoanut. 

Drop on buttered pans and bake. 

Mrs. Carrie Bell, Eminence, Xy. • 

MRS. HOBART’S COOKIES 

2 eggs, 

1 cup of sugar, 

\ cup of butter, 

2 tablespoonfuls of milk, 

2 teaspoonfuls of baking powder. 

Flour to stiffen. Mix soft. Flavor with vanilla. 

MOTHER CHRISTIE’S COOKIES 

9 

3 eggs, 

2 cups of sugar, 

1 cup of butter, 

1 quart of flour, 

1^ teaspoonfuls of baking powder. 

Use more flour if necessary to make it stiff. Roll thin and bake 
in a pretty hot oven. 


MA’S GINGER SNAPS. 

1 cup of molasses, 

^ cup of butter or shortening, heated and put in the 
molasses, 
i cup of water, 

1 teaspoonful of soda, 

1J teaspoonfuls of ginger. 

Flour enough to roll rather soft. Bake in a quick oven. 




SUGGESTIONS AND RECIPES FOR CAKES, ETC. 


213 


GINGER SNAPS. 


1 egg, 

1 cup of molasses, 

1 cup of sugar, 

1 cup of l>utter and lard, mixed, 

£ cup of boiling water, , 

1 level tablespoonful of soda dissolved in the water, 
1 tablespoonful of ginger, 

Flour enough to mold out rather soft. 

Roll out thin and bake in a quick oven. 

M rs. T. L. Arthur, Springfield, Ohio. 


SOFT GINGER CAKES. 

1 pint of molasses, 

1 cup of lard, 

1 cup of water, 

. 1 tablespoonful of saleratus, 

1 tablespoonful of ginger. 

Allow flour enough to roll as soft as possible, and bake quickly, 
but not with a very hot fire, as they burn easily. 

Mrs. E. C. W., Mt. Vernon, Ohio. 


GEORGE’S GINGER CAKES. 

1 pint of Orleans molasses, 

1 heaping teaspoonful of soda, stirred in the molasses, 
1 cup of brown sugar, 

I heaping tablespoonful of ginger, 

\ cup of butter or lard. 

Work in flour to stiffen enough to roll out a half inch thick. 
Do not let the edges touch in the pan. Bake slowly. 


214 


HOUSEKEEP ER8* SEW COOK BOOK. 


KISSES. 

Beat the whites of four eggs to a stiff froth. Then stir in one 
and a half pounds of powdered loaf-sugar; flavor with vanilla or 
lemon extract. Continue to beat it until it will lie in a heap. 
Lay the mixture on letter paper, in the size and shape of half an 
egg, and about an inch apart. Then place the paper on a piece 
of hard wood, and put into a quick oven, without closing the 
door. Watch them, and when they turn yellowish, take them 
out and let them cool for three or four minutes. Then slip a 
thin-bladed knife under one, and transfer it to your hand;- then 
take another off, and join the two by the sides that lay on the 
paper, and place the kiss thus made on a dish. They make 
lelicious eating. 

Mrs. M. A. Rorin, Oak Ridge, Iud. 

LADY-FINGERS. 

2. eggs, 

1 cup of sugar, 

^ cup of butter, beaten to a cream, 

4 tablespoonfuls of sweet milk, 

2 tablespoonfuls of baking powder. 

Enough flour to stir stiff with a spoon. Flavor with lemon or 
vanilla. Flour your molding-board, take a little piece of dough, 
roll with your hands as large as your finger, cut off in four-inch 
lengths, and put closely on buttered lady-finger-tins. Bake in a 
quick oven. 

Mrs. F. C. K., Douglas, Mich. 

% • 

MACAROONS. 

2 eggs, the whites of, 

1 coffee-cup level full of powdered sugar, 

\ pound of sweet almonds. 

Pour boiling water over the almonds to take off the brown skin, 
then put them in the oven to dry, when cold, pound them to a 




SUGGESTIONS AND RECIPES FOR CAKES , ETC. 


215 


paste. Beat up the eggs and sugar to a stiff froth and add them to 
the almond paste, mixing them thoroughly with the back of a 
spoon. Roll the preparation in your hands in little balls the size 
of a nutmeg, and place them on a piece of white paper, an inch 
apart. Bake them in a cool oven, a light brown. 

MOTHER’S TEA CAKES. 

1 <?ggi 

1 cup of sugar, 

^ cup of butter or beef suet, 

J cup of water, 

1 teaspoonful of soda, 

Flavor with a little cinnamon, 

Flour enough to roll. 

Cut out in fancy patterns and cook in a quick oven. 

Mrs. W. B. Reid, Jackson, Mich. 


SAND TARTS. 

i 

2 eggs, reserving the white of one, 

2 cups of sugar, 

1 cup of butter or beef drippings, 

3 cups of flour. 

Roll out thin. Spread the white of the egg on top of each cake 
cut out, sprinkle with sugar and cinnamon, and press a blanched 
almond or raisin in the centre of each. Cook in a quick oven. 
Mrs. P. P. Mast, Springfield, f>hio. 

SEA-FOAM. 

Whites of 10 eggs beaten to a stiff froth, 

\\ cups of sifted sugar, 

1 cup of sifted flour, 

1 teaspoonful of cream of tartar. 

Put into rings and bake quickly. 



216 HOUSEKEEPERS’ NEW COOK BOOK. 

SUGAR SNAPS. 


1 cup of sugar, 

1 cup of butter, 

1 cup of water, 

1 teaspoonful of soda, 

1 teaspoon ful of crpam of tartar. 

Flour enough to mix stiff and roll thin. 

“Stella,” Jackson, Mich. 

WAFERS. 

J pound of butter, 

^ pound of pulverized sugar, 

3 level tablespoonfuls of flour. 

Flavor with rose water, and spread in thin cakes on dripping- 
pans. Bake, and while hot roll them up and powder with white 
sugar. They are very pretty with mixed cakes. They bake 
quickly and must be rolled quickly. 

CRULLERS. 


1 e gg- 

1 cup of sugar, 

1 cup of sour cream, 

1 small teaspoonful of soda, 

1 small pinch of salt, 

Spice to suit the taste. 

♦ 

Mix soft, roll nearly an inch thick, cut out with a cake-cutter 
that has a Sole in the centre. Fry in hot lard. 

LOVE KNOTS. 

Take equal quantities of eggs and rich, sweet cream (a cup of 
each); beat the eggs well; add the cream, pour into the flour, and 
mix as stiff as you can; roll out very thin. Take a large coffee- 

* a a 




SUGGESTIONS AND RECIPES FOR CAKES, ETC. 


217 


cup, or small bowl, invert it on the dough; cut around it with a 
jagging-iron, then cut into small strands the size of a large straw, 
cutting it nearly across, but leaving an edge on each side. Pass 
two knitting needles under every other strip; spread the needles 
as far apart as possible, then with them on the needles, hold it in 
the fat till fried a light brown. Only one can be done at a time. 

RAISED DOUGHNUTS. 

3 eggs, 

1 cup of sugar, 

^ cup of butter, 

3 pints of bread sponge. 

Mix with the hand as soft as possible; let it rise. Mold again; 
have the bread-board floured, put the dough on it, roll out half 
an inch thick and cut out. Let them raise a half hour. Fry 
in moderately hot lard. 


FRITTERS. 

3 eggs, 

2 tablespoonfuls of sugar, 

1 pint of sour milk, 

1 teaspoonful of soda, 

A pinch of salt, 

Flour enough to make a stiff batter. 

Beat thoroughly. Drop a large spoonful in hot lard. Fry 
brown and roll in powdered sugar when done. 

M. C., Troy, Pa. 

PHOEBE'S POVERTY CAKES. 

• 

1 pint of sour milk, 

1 teaspoonful of soda, 

1 teaspoonful of salt. . 

Flour enough to roll. Cut in narrow strips, and fry in hot 
They are nice for breakfast, eaten with the coffee. 



218 


HOUSEKEEPERS' NEW COOK ROOK. 


MAPLECAKES. 


1 egg, 

1 teacup of butter and lard, mixed, 

1 teaspoonful of soda, 

1 teaspoonful of salt, 

3 pints of flour. 

» 

Rub well together and mix with buttermilk; turn out on your 
kneading-board, and work them till quite smooth. Roll very thin, 
cut like crullers, and fry in lard. 

Mrs. Lashells. 

MARGARETHA FRIED CAKES. 


2 eggs, 

1 cup of sugar, 

J cup of lard, 

1 pint of sour milk. 

1 teaspoonful of soda. 

Spice and salt to suit the taste and flour to roll. Fry a rich 
brown in hot lard. 


41 Hiizel Kirk." 


SUGGESTIONS AND RECIPES FOR 

PRESERVES, JELLIES AND PICKLES. 

- 2 - 

For jelly, select your fruit before it is too ripe, if possible, as it is 
always a much better flavor. 

It should be put on and brought to a heat, as the juice can be 
much better extracted. 

Have a bag made of flannel, in a funnel shape, to put the juice 
through. For straining it through the first time use a wire sieve 
with a revolving wire to crush the fruit. 

Jelly should always be strained twice, and comes much clearer 
by allowing it to hang over night and drip. Put on the juice and 
allow it tofome to a heat, then put in the sugar, which should 
be put in the oven and heated. Jelly should always boil rapidly, 
and in a pan with a very large bottom, so that as much surface 
can be on the stove as possible. If it is desired to keep the color 
light use a very little gelatine, so that it need not cook so long. 
From fifteen to twenty minutes is long enough for it to cook 
after it begins to boil, and it should not stop till done. Better 
success can be had by making it in small quantities. After put¬ 
ting it into the glasses set them in a hot sun till cold, then cover 
with a piece of writing paper, dipped in alcohol, directly on the 
jelly; another to cover the top of the glass. This can be confined 
with a tiny rubber band, which is better, as you can easily lift 
your covers and inspect your jellies. Some seasons more mould 
will accumulate upon things than others, and if once removed 
will not return. 

If corn-starch be put in the juice before adding the sugar it will 
make it clearer; two teaspoonfuls in two tablespoonfuls of water 

[ 219 ] 









220 


• HOUSEKEEPERS’ NEW COOK ROOK. 


to three pints of juice. A teaspoonful of sugar put upon the top 
of jelly in the glass prevents moulding. 

To prevent preserves from sugaring, add a little tartaric acid, 
when cooked. 

Preserves need only tying up with several thicknesses of paper, 
over which put a cloth,' but should be looked over occasionally, 
and if signs of fermentation appear, just heating them again will 
correct it. Stone jars of small capacity are best for these. 

We would recommend all young housekeepers in buying their 
jars, etc., for canning fruits, to get nothing but glass or stone¬ 
ware. Everything is better put up in these, as the acids in so 
many fruits acting upon tin are apt to make them very unwhole¬ 
some if not positively injurious. Tomatoes, peaches and other 
canned fruits may then be wrapped with paper to keep the light 
from them. 

In getting vinegar for pickles, always try to get cider vinegar, 
as the other kinds frequently eat up the pickles entirely or cause 
them to turn soft. Too strong vinegar should be partly diluted 
with water. 

All pickles should be tightly sealed, to prevent air reaching the 
vinegar, as this kills it. It should always be poured on hot as it 
comes to the first scald—never allowing it to boil. 

Never put up pickles in anything that has held any kind of 
grease, and never let them freeze. 

If pickles are put into brine, it should always be strong enough 
to bear an egg. Use coarse salt, in proportion of a heaping pint 
of salt to a gallon of water. 

The nicest way to put up pickles is to put them in bottles and 
seal while hot. 


TO CLARIFY PICKLES. 

The scum which often rises on the top of pickles can be rem¬ 
edied by putting in a slice or two of horeradish in the jar, which 
soon sinks to the bottom, taking all the scum with it, thus leav¬ 
ing the vinegar clear. 


SUGGESTIONS AND RECIPES FOR PRESERVES, ETC. 221 


TO KEEP PICKLES FROM GETTING SOFT." 

To one barrel of pickles, when in brine, add one half bushel of 
grape leaves. This will keep them sound and firm. 

TO SEAL UP CANS OR JARS. 

Scald the fruit thoroughly; pour into the cans; have ready 
three or four pieces of paper (a thin, tough tea paper is best); cut 
about one inch larger around than the top of the .can; wet the 
under side with the white of an egg; press on quickly and put 
two or three more pieces on top of this; wet the same as the 
first; tie a string around over these, to be sure they are close. 

Mrs. Rose C. Havenor, Centralia, Wis. 


TO FILL JARS WITH HOT FRUIT WITHOUT WARMING THEM. 

Place the jar in a bowl of cold water, and pour into it one cup¬ 
ful of the boiling fruit. This will heat the jar, without breaking 
it, and it must be taken out of the water to finish filling it. Care 
must be taken not to fill the hot fruit higher than the water on 
the outside of the jar before removing it, or it will be sure to 
break. This will answer for filling jelly-glasses also. 

M. B. Patterson. 


LIST OF FRUIT IN PRESERVES. 


74 pounds of chernes, ) H „ 

* ' , P >1 gallon ot preserves. 

ih pounds ot sugar, ) 

14 pounds of blackberries, ) e „ . 

« . 1 . P >5 quarts ot lam. 

14 pounds of sugar. ) 


Six quarts of steamed grapes make five and one half pints of 
juice, which, with five and one half pounds of sugar, make nine 
tumblers of jelly. 

Two quarts of stemmed currants make two pints of juice, 
added to nearly two pounds of sugar, make three tumblers of 
jelly. 


222 


HOUSE KE EP ERS’ HEW COOK BOOK. 


CITRON PRESERVES. 

Select sound fruit, pare it, divide into quarters, carefully take 
out the seeds, and cut in very small pieces any shape you desire, 
and weigh it; to every pound of fruit allow one half a pound of 
loaf-sugar; put the citron on to cook until it is quite clear, then 
remove it from the kettle where it can drain, and pour out the 
water it was cooked in; thdn put on the weighed sugar with 
water enough to wet it through; let it boil until very clear, and 
before putting in the citron again add to the sirup two large 
lemons, sliced, and a small piece of ginger-root, to give it a 
fine flavor; then add the citron and let all cook together about 
fifteen minutes; fill the jars with citron and pour over the hot 
sirup, then seal up. 

Miss Bettie Fergusou, Stockton, Ala. 

CITRON AND QUINCE PRESERVES. 

Pare and cut the citron in inch pieces; boil hard in middling 
strong alum-water thirty minutes; drain, and boil in fresh water 
till the color is changed and they are tender; wash carefully the 
quinces; pare, quarter, core and halve the quarters; boil the cores 
and parings in water to cover them one and one half hours; 
remove them and add the prepared quince to the liquid; boil, and 
when they begin to be tender add the citron and three fourths of 
a pound of white sugar to every pound of the fruits. 

C. M. Hulbert, Almont, Mich. 

PRESERVED STRAWBERRIES. 

m 

Remove the hulls from your berries and put in a colander a 
couple of quarts only at a time. Pour water over to cleanse them. 
Have on the stove a pan of sirup made of two pounds of white 
sugar and a half cup of water, drop the berries into it, allow them 
to cook rapidly for twenty minutes, remove all the scum that 
rises, but do not stir the fruit; pour into tumblers, and when you 


SUGGESTIONS AND RECIPES FOR PRESERVES, ETC. 223 


are all done cook your sirup and juice to a jelly and fill up your 
glasses. Let stand till next day and tie up with- thin paper, over 
which put a cloth. Keep in a dry place. 

Christie Irving. 


PRESERVED PEARS. 

Select smooth, sweet pears of a kind which will not break when 
cooked; pare, halve and remove the cores; drop in cold water as 
you pare, to prevent turning black; put a little over one quart of 
granulated sugar into your preserving kettles; add just water 
enough to moisten the sugar; when warm put into this two 
quarts of pears; let them cook very slowly several hours; when 
the sirup is thick dip the preserves into glass cans and seal. 

Emma Morrisou, Winchester, Ind. 

PINE-APPLE PRESERVES. 

Pare and slice the apples; then weigh them, and to every pound 
of fruit use a pound of sugar; put a layer of the slipes in a jar 
and cover them with a layer of sugar; and thus proceed until the 
apples and sugar are used up; let them stand over night; then 
take the apples out of the sirup, cook the sirup till it thickens, 
replace the apples and boil fifteen minutes; take the apples out 
of the sirup and let them cool; then put them in the jars and 
pour the sirup over them. A few pieces of ginger-root boiled 
in the sirup will improve it. 

Mrs. N. A. P., Ridgeway, S. C. 

WATERMELON PRESERVES. 

% 

Select one with a thick rind; cut in any shape desired; lay it 
in strong salt-water for two or three days; then soak them in clear 
water for twenty-four hours, changing the water frequently; then 
put them in alum-water for an hour to harden them; to every 
pound of fruit use a pound of sugar; make a sirup of the sugar 


224 


# 


HOUSEKEEPERS' NEW COOK BOOK. 

• 

and a few small pieces of white ginger-root and one lemon,sliced; 
take out the lemon and root, after the sirup has been boiled, 
and add the watermelon; let it boil until transparent; carefully 
lift it and put it in the jars, potiring the sirup over it. 

Mrs. N. A. P., Ridgeway, S. C. 


TOMATO PRESERVE. 

» 

Scald and peel carefully, small, pear-shaped tomatoes, not too 
ripe; prick with a needle to prevent bursting, and put their weight 
in sugar over them; let them lie over night, then pour off all the 
juice into a preserving-kettle, and boil until it is a thick sirup, 
clarifying it with the white of an egg; add the tomatoes and boil 
until they look transparent. A piece or two of ginger-root, or 
one lemon to a pound of fruit sliced thin and cooked with the 
fruit, will improve it. 


BLACKBERRY JAM. 

2 quarts of blackberries, 

1 quart of fine, cooked apples, 

2 quarts of sugar. 

Boil twenty minutes. 

L. K. E., Lebanon, Ohio. 

RED OR BLACK RASPBERRY JAM. 

To use one third currants to two thirds raspberries is better 
than the berries alone. Mash the fruit well and let it boil twenty 
minutes; weigh the quantity; allow two to three pounds for the 
kettle to weigh, and to every pound of fruit use three quarters of* 
a pound of sugar. After this is put in let it boil till, by taking 
some out on a plate to try it, no juice gathers about it. Then it 
is ready to put away, as you would jelly, in glasses—or stone jars 
are nice. 

Mary McAllister, Mechauicsville, Iowa. 



SUGGESTIONS AND RECIPES FOR PRESERVES , ETC. 225 


PLUM AND APPLE JAM. 

After canning plums, there is often some left, noi enough to fill 
a can; a very nice jam can he made of this by putting it through 
a sieve, and adding the same quantity of good apples, cooked. 
Sweeten to taste and put in a very little cinnamon and cloves. 
Cook an hour, then tie up in jars when cold. 

APPLE BUTTER. 

To 

3 gallons of cooked apples, add 

*1 quart of cider vinegar, 

5 pounds of brown sugar. 

Boil this down to about two gallons, and season with cinnamon. 

Sallie E. Ruff, Kingsville, Miss. 

TOMATO BUTTER. 

5 quarts of tomatoes, 

6 quarts of apples. 

Stew separately; mix well; put in a kettle, and add 

0 pounds of sugar, 

2 tablespoonfuls of ground cloves, 

3 tablespoonfuls of cinnamon. 

Mrs. E. W. Thomas, Fetterman P. O., Penn. 

* 

CANNING STRAWBERRIES. 

Wash the berries thoroughly before picking off the stems and 
weigh them. To each pound of berries allow one quarter pound 
of sugar. Let them cook fifteen minutes after they come to a 
boil. Then they are ready for the cans. 

Bettie Ferguson, Stockton, Ala. 


220 


HOUSEKEEPERS' NEW COOK BOOK . 


CANNING APPLES AND QUINCES. 

• ___ 
Pare and cut equal quantities of apples and quinces. First 

cook the quinces i'll sufficient water to cover them, till they are 

tender. Take them out and cook the apples in the same water. 

Put in a jar or kettle a layer of quinces, then of apples, till all are 

used. Pour over them a sirup ‘made of half a pound of sugar to a 

pound of quinces, dissolved in a little water, and let it stand over 

night. The next day heat them thoroughly and seal in cans. 

Mrs. A. P. K., St. Charles, Mo. 

CANNED GRAPES. 

Carefully pick from the stems, and wash the grapes. Remove 
the skins, dropping the pulp in one vessel and the skins in 
another. When all are thus prepared, put the pulps in a preserv¬ 
ing-kettle over the fire, and stir constantly, until the seeds will 
come out clean. Then press the mass through a colander, add the 
skins to the pulp, weigh them, and to one pound of grapes allow 
one half pound of sugar. Boil one hour and a half, and put in 
glass jars while hot, and seal. Thirteen pounds of grapes and six 
and a half pounds of sugar will fill six quart cans. 

Russie Feagan, Palmyra, Mo. 


CANNED PEARS. 

10 pounds of fruit, peeled, halved and cored, 

5 pounds of sugar, 

1 lemon, sliced, 

1 teaspoonful of ground cinnamon, 

1 teaspoonful of grated nutmeg, 

A j>iece of ginger-root, three inches long. 

Tie the cinnamon and nutmeg loosely in a thin muslin bag. 
Cook all together, till the, pears turn pink, then bottle and seal 
hot. 


SUGGESTIONS AND RED IDES EUR PRESERVES , ETC. 227 


CANNED PEACHES. 

Pare the peaches with a silver knife if possible; cut in half and 
lay in cold water till ready. Put on the stove a pound of sugar, 
with a quart and a pint of hot water turned over it; let it cook to 
a sirup. Set your jars on a cloth in hot water. Fill your jars 
with the cold peaches, putting a layer of sugar between the peaches; 
when the jar is full of peaches fill up with the hot sirup and seal 
immediately. The water the jars set in should come nearly to 
the top. 


CANNED PLUMS. 

Twelve pounds of damsons and three pounds of sugar will fill 
six quart cans, and the same of pears and peaches. 

APPLE JELLY. 

Take some ripe apples, fine-flavored and juicy;-either Bellefleur 
or Ram bo are the best; pare and cut them in quarters; put them 
in water as you cut them, or they will turn black. When all are 
cut, put them in a preserving-kettle and pour over them a little 
water; let them cook until they are quite soft; then strain 
through a ‘flannel hag; boil the juice with an equal weight of 
sugar until it will jelly (you can test it by placing a little on a 
plate), and pour it, while hot, into the jelly molds or jars. Golden 
Pippin apples make the finest jelly. If wanted for immediate use 
only, you can use less sugar. 

CRAB APPLE JELLY AND MARMALADE. 

To an eight-quart pan full of apples, which must be free from 
rot and well washed, add three quarts of water. Let them boil 
slowly for nearly an hour, taking care to renew the water so that 
the vessel remains as full when done as when you commence. 
Strain through flannel, and do not press with the hands. Allow 
the same quantity of sugar as of juice, and boil and skim for 


228 


HOUSEKEEPERS' NEW COOK ROOK. 

twenty minutes. Take the rest of the crabs and press them 
through a sieve, to take out the core and skins; take equal parts 
of sugar and crabs, and cook until thoroughly done; season with 
cinnamon or lemon. 

Mrs. W. II. Iloiton, Vernon Centre, Miuu. 

BLACKBERRY JELLY 

Squeeze the juice from your berries and strain it; add an equal 
quantity of sugar. Boil hard for twenty-five minutes. Then 
pour into molds. 

CURRANT JELLY 

• 

Wash and strip the currants from the stems, and put them in a 
preserving-kettle; mash them as they get hot and let them boil 
half an hour; then turn them into a coarse hair sieve, or jelly-bag, 
and let them drip. When through dripping, without squeezing 
any, measure and pour into the kettle to cook. After it has boiled 
about ten minutes put in the heated sugar, allowing a pound of 
sugar to a pint of jelly, and the jelly will set as soon as the sugar 
is dissolved—about three quarters of an hour. 

Mary McAllister, Mechanicsvillc, la. 

CRANBERRY JELLY 

To three quarts of cranberries take two pounds of good, white 
sugar, and a quart of water. Cook thoroughly, mashing all the 
berries fine, then put all through a fine sieve. Return the juice 
to the stove and cook fifteen minutes more; pour into glasses and 
seal when cool. 

GRAPE JELLY. 

To every eight pounds of fruit take a coffee-cupful of water; 
put them into a porcelain-lined kettle and boil until quite soft; 
strain through a cloth strainer; measure the juice; measure and set 
aside an equal quantity of granulated sugar; then boil the juice 
half an hour; add the sugar and let it boil five or eight minutes 



SUGGESTIONS AND RECIPES FOR PRESERVES, ETC. 


229 


longer. All jellies, to be good, should have nearly all of the boil¬ 
ing done before the sugar is added. Fruit that is partially ripe 
makes the prettiest jelly. 

Mrs. Thos. Morgan. 

SPICED GRAPE JELLY. 

Take grapes half ripe, crush all the juice, out well, and strain. 
Take equal quantities of juice and sugar; to each quart add one 
half teaspoonful of cloves and one tablespoonful of cinnamon. 
Cook hard twenty minutes, then remove from the stove and pour 
into glasses. 

Christie Irving. 


RHUBARB AND APPLE JELLY. 

Cut up your rhubarb and wash it; put on the fire without any 
water at all. Take good, sour apples, and pare and quarter, and 
cook in a very little water. Strain the juice from both, and put 
them on the stove to cook for fifteen minutes. Then add the 
heated sugar, three fourths as much sugar as juice. Boil hard for 
twenty minutes; turn into glasses and set in the sun, if possible, 
for half a day. Seal the next day. 

SPICED VINEGAR FOR PICKLES. 

1 gallon of vinegar, 

1 pound of sugar, 

2 tablespoonfuls of allspice, 

* 2 tablespoonfuls of mustard seed, 

2 tablespoonfuls of celery seed, 

2 tablespoo.nfuls of salt, 

1 tablespoonful of turmeric powder, 

1 tablespoonful of black pepper, 

1 tablespoonful of mace, 

2 nutmegs, grated, 

3 onions, 

1 handful of grated horseradish. 

Mrs. L. F. Le Clercq, Springfield, Ohio. 


230 


UO USE K EE P EES’ N E W COOK BOO K. 


SPICED CHERRIES. 

9 pounds of fruit, 

4 pounds of sugar* 

1 pint of cider vinegar, 

\ ounce of cinnamon bark, 

^ ounce of whole cloves. 

Let the sirup come to a boil before putting in the fruit; cook 
the fruit until the skins break; then take out the fruit and boil 
the sirup down until thick; pour over fruit hot. 

Mrs. Geo. II. Knight, Mexico, New York. 

SPICED APPLES. 

Take equal parts of sugar and vinegar, and add a few cloves 
and cinnamon bark, and when it boils add the sweet apples; let 
them remain in the sirup until tender; then tie them up in a jar. 

Mrs. M. A. McDonald, Sago ; Ohio, 

SPICED TOMATOES. 

Take red and yellow, pear-shaped tomatoes; prick each two or 
three times with a fork; sprinkle with salt; let stand over night; 
pack in a glass-jar and cover over with vinegar, prepared as follows 
for a half-gallon jar: 

To 

1 pint of vinegar, add 
1 teaspoonful of cloves, 

1 teaspoonful of cinnamon, 

1 teaspoon ful of allspice, 

1 teaspoonful of pepper, 

1 tablespoonful of sugar. 

The spices should be ground. Let this come to a boil and pour 
it over the tomatoes; after they get cold tie strong paper over 
them. 

Mr*. J. H. Calder, Briggs, Ohio. 


SUGGESTIONS AN1) RECITES FOR PRESERVES , ETC. 


231 


CHOW CHOW. 

Two gallons green tomatoes, one large head of cabbage, one 
dozen green peppers, one dozen red peppers, one dozen onions; 
chop each separately very fine; mix all together; then put a layer 
of the mixture and a sprinkle of salt; then putin a bag and hang 
all night to drain; in the morning squeeze it perfectly dry with 
the hands and when put in a dish, cover with cold vinegar; let it 
set six hours, then squeeze as before. Season with one cup ot 
mustard seed, three tablespoonfuls of celery seed, one of mace, 
three of allspice, one quart* of grated horseradish; mix all these 
well together; boil vinegar enough to cover; put one pound of 
sugar in the vinegar; pour it boiling over the pickle. 

Mrs. Carrie Bell, Eminence, KV. 


CIIOW-CIIOW. 


\ peck small string beans, 

\ peck tomatoes, 

1 dozen green peppers, 

1 quart small white onions, 

3 dozen ears of sugar corn, 

2 dozen very small cucumbers, 

1 head cauliflower, 

\ pound white mustard seed, 

\ pound black mustard seed, 

| pound English ground mustard, 

1 tablespoonful celery seed, 

2 teaspoonfuls of turmeric powder, 
2 tablespoonfuls salad oil. 


Salt the beans, tomatoes, peppers and onions, and let them 
stand under pressure for twelve hours. Make a pickle for cucum¬ 
bers and cauliflower and pour over for the same time, W hen 
ready to mix, remove the corn from the cob. Mix everything 
well together in a large kettle, excepting the oil and turmeric 
powder, cover the whole with strong cider vinegar and boil it one 


232 


HOUSE KEEP EES’ NEW COOK ROOK. 


hour. As soon ;\s it is lifted from the stove add tlie turmeric, 
mixing it thoroughly, and add the oil last of all, mixing that 
well with the other ingredients. Do not make it till the last of 

S -ptember or the first of October. 

Carrie K. Inglis, Philadelphia, Pa. 

CHOPPED PICKLES. 

1 gallon of cabbage, 

1 gallon of green tomatoes, 

1 quart of onions, 

2 or 3 green pepper pods. 

Sprinkle salt over the tomatoes and let them stand awhile; 
then drain off the water and put with the other ingredients, and 
with this add 

4 tablespoonfuls of ground mustard, 

2 tablespoonfuls of ginger, powdered, 

1 tablespoonful of cloves, powdered, 

1 tablespoonful of mace, powdered, 

1 tablespoonful of cinnamon, powdered, 

3 pounds of sugar, 

3 ounces T>f turmeric powder, 

1*ounce of celery seed. 

Mix well and cover with good vinegar, and boil slowly till done. 

Mr». P. D. H., Marion, Vu. 

GREEN TOMATO PICKLE. 

Chop a peck of green tomatoes and stir in half a teacup of 
salt. Drain over night. Add 

3 green peppers, chopped, 

1 teacup grated horseradish, 

2 quarts vinegar, 

1 teacup of sugar. 

Let it boil, gently stirring occasionally, till the tomato is 
tender, then add a great spoonful each of cinnamon and cloves. 

Lena O. Milb, Columhon. Ohio. 


1- chopped fine. 

J 



SUGGESTIONS AND RECIPES FOR PRESERVES , ETC. 233 

NASTURTIONS. 

Take those that are small and green; put them in salt and 
water, changing it twice in the course of a week; when you have 
done collecting them, turn off the brine and turn on scalding 
vinegar with a little alum in it. Use them in mangoes. 

PICKLED ARTICHOKES. 

In pickling artichokes, if you wish to have them hard, gather 
them as soon as they are dug; cover them with vinegar; add red 
pepper to suit the taste. To make them soft, after gathering, let 
them freeze before putting them in the vinegar. 

Mrs. C. V. Smith, Conyers, Georgia. 

PICKLED ONIONS. 

Peel and boil them in equal portions of sweet milk and water 
for ten minutes. Drain them and pour scalding, spiced vinegar 
on them immediately. Never use allspice, as it darkens the 

onions. Always select the small white ones. 

Mrs. H. T. 

PICKLED PEPPERS. 

Select large, green peppers (those called sweet peppers are the 
best); cut a small slit on one side, so as not to cut off any part. 
Take out all tne seeds carefully. Soak the peppers in salt watef 
for six days, changing the brine several times. Chop onions, red 
cabbage, tomatoes, small cucumbers, green grapes, beans, okra, a 
few slices of carrots, some green corn, cut from the cob, some 
horseradish, whole mustard seed, celery seed, and a little curry 
powder. Regulate the quantity of each ingredient by your own 
taste. Prepare as much ot the stuffing as will fill to the natural 
size all the peppers you desire to pickle. Before filling the pep¬ 
pers, sprinkle all over the inside of them a little ground cinnamon, 
cloves and allspice. Then fill in the stuffing, mixed all well to¬ 
gether. Sew up the slit neatly; place in a stone jar; cover with 
cold, spiced vinegar; cover up the jar closely and set aside. 

Mrs. F. Authouy, ProviUeuce, R. I. 







234 


HOUSEKEEPERS’ KEW COOK BOOK. 


PICALLILY. 

2 dozen large cucumbers, chopped, 

2 (piarts small onions, whole, 

1 peck green tomatoes, chopped, 

1 dozen green peppers, chopped, 

1 head cabbage, chopped. 

Sprinkle one pint of salt over this, and let it stand over night, 
then squeeze out very dry. Put in a kettle 

1 gallon of vinegar, 

1 pint of brown sugar, 

\ pound box of Coleman's mustard, 

^ ounce of turmeric powder, 

\ ounce of cinnamon. 

1 tablespoonful each of allspice, mace, celery seed, and a 
little horseradish. 

Cook the mess slowly two hours, then add two hundred small 
pickles, just as it is to come off the stove. Add the mustard last, 
as this thickens it and it is apt to burn. 

Mrs. Jas. Leffel, Springfield, Ohio. 

BOTTLED PICKLES. 

Pour boiling watei over them, and let stand four hours; to 
every gallon of vinegar take 

1 teacupful of sugar, 

1 teacupful of salt, 

1 teaspoonful of pulverized alum, 

1 ounce of cinnamon bark, 

J of an ounce of whole cloves. 

Boil spice and vinegar, and pour over the pickles; seal while 
hot. 

Mr*. W. B. Reid, Juckson, Mich. 




Suggestions and recipes for preserves, etc. 235 


CUCUMBER PICKLES. 

One hundred green cucumbers about two inches long will fill 
four glass quart jars. Soak twenty-four hours in rather strong 
brine. Then pour off the brine, and rinse in clear water. To this 
number of cucumbers, use 

3 quarts of pure cider vinegar, 

1 cup of sugar, 

1 ounce of whole cloves, 

1 ounce of stick cinnamon, 

1 ounce of small, black peppers, 

A little horseradish, sliced, ;pid 
A few small, red peppers. 

Scald the cucumbers in the vinegar. As soon as the vinegar is 
scalding hot, dip them out, fill the cans, and then pour the vin¬ 
egar over them till the can is full. Seal hot. 

Clara C., Springfield, Ohio. 

SWEET PICKLED PEACHES, PLUMS. 

The cling-stone peaches are best for pickling, though many use 
the free-stone, as well. Some peel .them, while others rub the 
down off with a coarse towel, and leave the skins on. To 

8 pounds of fruit, allow 

4 pounds of sugar, 

1 quart of vinegar, 

2 ounces of stick cinnamon, 

2 ounces of cloves. 

Boil the sugar and vinegar with the cinnamon, for five minutes, 
then put in the peaches, a few at a time, with one or two cloves 
in each peach. When they are done enough to prick easily with 
a fork, take them out in the jar, and put in others to cook, until 
they have all been cooked. Boil the sirup down to one half the 
original quantity and pour it over the peaches. Seal while hot. 




230 


HOUSEKEEPERS' HEW COOK BOOK. 


TIP-TOP PICKLE. 

Take one peek of green tomatoes and one dozen large onions; 
slice both on a slaw-cutter. Have them in separate vessels, 
sprinkle salt between the tomatoes and let them stand two hours; 
pour scalding water over the onions and let stand till wanted. 
Then squeeze them both out and arrange them in a crock in 
alternate layers, sprinkling between them celerv seed, white and 
black mustard seed. Pour over this a quart of vinegar and a 
pint of sugar brought to a boil. It is ready for use when cold. 

Rcttinn Hollis. 

RIPE CUCUMBER SWEET PICKLES. 

Pare twelve large cucumbers and take out the pulp. Cut them 
in strips about two inches wide, and three or four inches long. 

Let them stand a few minutes. Take 

# 

2 pounds of sugar, 

1 pint of vinegar, 

1 ounce of cinnamon, 

\ ounce of cloves. 

Boil together and skim. Then put in the cucumbers. Let them 
cook until tender. Then take them out and let the liquor cook 
fifteen minutes. Pour this over the cucumbers and cover tight. 

Libbie Kent, Genon, Ohio. 

PEACH MANGOES. 

Cut firm, free-stone peaches in halves and remove the stones; 
till each half with the following preparation: 

1 tablespoonful of sugar, 

1 tablespoonful of white mustard seed, 

1 teaspoonful of celery seed, 

1 teaspoonful of horseradish. 

Bind the peaches together with white yarn; to one quart of 
vinegar add thiec pounds of sugar and let boil; pour over the 


SUGGESTIONS AND RECIPES FOR PRESERVES , ETC. 237 

• • 
peaches, previously placed in a jar. Drain off this sirup and boil 
it fifteen minutes every morning until it is thick. Four times 
this proportion will make half a gallon. 

Russie Feagan, Palmyra, Mo. 

CANTELOPE SWEET PICKLE. 

% 

Take seven pounds of melons, not quite ripe, lay them in a 
weak brine over night. Then boil them in weak alum-water till 
transparent. Lift them out and put them in a jar. To 

1 quart of cider vinegar, add 

2 ounces of stick cinnamon, 

1 ounce of cloves, 

3 pounds of granulated sugar. 

Let this boil and add the fruit, cooking it twenty minutes 
longer. Pour it in a jar and cover close. Scald it over for two 
mornings. Then seal it up tight. 

Mrs. J. A. II V Puris, Ky 










% 



RECIPES FOR BEVERAGES. 


-e- 


CHOCOLATE. 

Allow a heaping tablespoonful of grated chocolate to one pint 
of fresh milk, let it come to a boil, and sweeten to taste. 

CHOCOLATE. 

1 cup of milk, 

1 cup of water, 

1 tablespoonful of grated chocolate. 

Sweeten to taste; boil for five minutes. Scalding will not do. 
This makes two cups. • 

lleicu F. Da wily, Joulansvillc, N. Y. 

COFFEE. 

Grind the necessary amount of coffee and put it in the pot with 
just enough water to boil it. Let it boil five or six minutes and 
then set it on the back of the stove. A few minutes before serv¬ 
ing pour enough boiling water in the pot to make the required 
quantity of coffee. 

Mary A. Rush, Clnysville, Ark. 

COFFEE. 

Carefully roast good coffee. Grind it, and for every teacupful 
of ground coffee, put one egg. Shake it well in the coffee-pot and 
add a few spoonfuls of boiling water Mix this well. Then pour 
on as much water as the coffee requires. Let it cook fifteen or 
twenty minutes. 

Mrs. Charles Van F., Westerville. Ohio. 

[23»J 




RECIPES FOR BEVERAGES. 


239 


TEA. 

People must consult their own tastes as to kind of tea. Mixed 
is the best to use with ice. Allow one teaspoonful for each 
person. Use boiling water, but do not boil the tea, and use while 
fresh. Tea is best made in an earthen tea-pot—never in tin. 
Iced tea should be made several hours before it is needed, and then 
set upon ice. When ready to use, sweeten and drink without 
milk or cream. Use cracked ice to put into the glass. 

TEA. 

Allow a teaspoonful of tea for three cupfuls. Pour on nearly 
a cpiart of boiling water and set it where it will keep warm, but 
not cook. Some put a pinch of tea leaves in the cup and fill it 
up with hot water. It is ready to use after standing a few mo¬ 
ments. 

i 

LEMONADE. 

This is invaluable in fevers and also in rheumatic affections. 
Rub two medium-sized lemons soft; cut them through the centre 
and squeeze out the juice; take out the seeds; put two table¬ 
spoonfuls of white sugar to each lemon, and a pint of cold or 
boiling water, according as you desire the lemonade—hot or cold. 

AUNT ELLEN’S SODA WATER. 

• 

3 pounds of sugar, 

1J pints of molasses, 

J of a pound of tartaric acid, 

^ an ounce of sassafras, 

2 quarts of boiling water. 

After these have boiled together, bottle and cork well. It will 
keep a long time in a cool, dark place. Use two tablespoonfuls 
of this sirup and half a teaspoonful of soda to a glass of water. 

E. C., Hoosac, New York. 


240 


HOUSEKEEPERS* NEW COOK BOOK. 


ELDERBERRY WINE. 

Pour eight quarts of boiling water over sixteen quarts of elder¬ 
berries; let it stand .from ten to twelve hours, stirring now and 
then; strain it, pressing out all the juice; then to every tour quarts 
of juice add 

3 pounds of sugar, 

1 ounce of cinnamon, powdered, 

\ ounce of cloves, powdered. 

Let this boil five minutes, and then set it away in a stone jar. 
in a warm place, with a cloth thrown lightly over the top, to fer¬ 
ment for three.weeks. When it is done, rack it off carefully so 
as not to disturb the lees. Bottle and seal well. This quantity 
will make over three gallons of wine. It is better with about 
three per cent, of alcohol. 

Mrs. Anna E. Platt, Utica, Ohio. 

SWEET GRAPE WINE. 

Take twenty pounds of Concord grapes, add three quarts of 
water, crushing the grapes in the water, and put them in a porce¬ 
lain kettle. Stir them well until it reaches boiling heat, let them 
cook fifteen or twenty minutes, then-strain through a cloth. 
Add three pounds of white sugar. When the sugar is dissolved, 
strain again through a cloth ; heat it to a boiling point again, 
pour it into pint or quart bottles and seal instantly. It will not* 
keep after being opened, so it is best to put up only enough to 
be used at once. Have the bottles thoroughly heated and use 
new corks; dip the neck with corks in into the hot sealing wax. 

Copied from the Women’s Christian Temperance Union. 



RECIPES FOR CANDIES. 


- 2 - 

BUTTER-SCOTCH. 

* 

3 cups of brown sugar, 

£ of a cup of water, 

Butter the size of a walnut, 

A pinch of soda, 

Flavor to suit the taste. 

Cook till it begins to harden when dripping from a spoon. 
Pour it out into buttered pie-pans. As it cools, mark it off in 
squares with a knife, dipped in water to keep it from sticking. 
When wanted for eating, turn the pan bottom side up, knock on 
it and the candy will come out without any trouble. 

Lizzie Mast, Springfield, Ohio. 

CHOCOLATE CARAMELS. 

m 

2 cups of brown sugar, 

1 cup of molasses, 

1 cup of cream or milk, 

£ cup of butter, 

£ pound of grated chocolate, 

2 tablespoonfuls of flour. 

Boil the molasses, butter, sugar and flour for fifteen minutes; 
stir the chocolate into the cream and pour in the boiling sirup, 
and boil till done; drop a little in cold water; if it piles up and 
hardens then it is done. Before pouring it out on buttered pans 
or plates add a teaspoonful of vanilla, and as it cools crease it in 
small squares. 

Mrs. E. W., Mt. Vernon, Ohio. 


[2411 




242 


HOUSEKEEPERS' K EW COOK BOOK. 


CHOCOLATE CREAMS. 

2 cups of white sugar, 

^ cup of water 

Put on th<; fire and boil about three minutes, stirring con¬ 
stantly, Then stir in a large half-cup of corn-starch; flavor with 
lemon; work up very quickly into little cones; have ready one 
half cake of chocolate, melted; dip in the cones and place on a 
plate to harden. 

Mrs. G. W. Dains, East Litchfield, Conn. 

chocolate creams. 

2 cups of white sugar, 

J cup of water. 

Cook rapidly for twenty minutes. Turn out on a platter, and 
with a large spoon stir until cold—when it will cream. Butter 
the fingers and work up into small balls, stick upon a large pin 
and dip into chocolate set over a steamer and melted; lay upon a 
greased platter to dr?. 

Brttina Hollis. 

cocoanut candy. 

2 teacupfuls of white sugar, 

\ teacupful of sweet cream, 

Butter the size of a walnut. 

Let it boil fifteen minutes; then stir in as much cocoanut as 

you think best; flavor to taste. 

Currie L. Austin. 


CREAM CANDY. 

Three cups of white sugar. A little more of water than 
enough to cover. Do not stir it trhile rooking. Let it boil till it 
ropes, then before taking it off the stove add a teaspoonful of 
cream of tartar moistened with the flavoring you choose. When 
cold, pull until perfectly white. 

Mrs. Lizzie K , Springfield, Ohio. 



RECIPES FOR CANDIES. 


243 


ICE CREAM CANDY. 

6 pints of white sugar, 

1J pints of water, 

2 teaspoonfuls of cream of Lfrtar. 

• 

Boil till it ropes, or when dropped in a glass of ice water, will 
stand up in it. Pull till very white. 

Miss Jielle Mast, Springfield, Ohio. 

NUT CANDY’. 

# 

Take a plate, well-buttered, and spread on it about half a pint 
of hickorynut kernels; then take a pint of maple molasses; boil 
it till it becomes thick, and try it by dropping some in cold water. 
When it hardens in the water, pour it over the kernels and stir 

up quick. 

Lewisburg, Ohio. 

* 

MAPLE SUGAR CANDY. 

* 1 cupful of maple sugar, 

\ cup of water, 

Small bit of butter. 

Boil about ten minutes. When done, add one teaspoonful of 
vanilla, and pour into buttered-tins. It must not be stirred. 

Mrs. E. L. Clark, Skaneateles, N. Y. 

MOLASSES CANDY. 

2 cups of Orleans molasses, 

1 cup of brown sugar, 

Butter the size of a walnut, 

Boil twenty minutes. When done, add to the candy 

2 teaspoonfuls of cream of tartar, 

1 teaspoonful of soda, and 

1 tablespoonful of vinegar, 

Let it stand until cool enough to pull. 

L. C. W., Port Kennedy, Pennsylvania. 


244 


HOUSEKEEPERS' XE W COOK ROOK . 


VINEGAR TAFFY. 

2 tablespoonfuls of vinegar, 

4 tablespoonfuls of water, 

0 tablespoonfuls* of sugar. 

Boil twenty minutes, then pour into a buttered-plate. 

“Lollypops,” 120 Maple Ave., Springfield, Ohio. 

• • 
WHITE SUGAR CANDY. 

4 pounds of white sugar, 

1 pint of water, 

4 tablespoonfuls of cream, 

4 tablespoonfuls of vinegar, 

Butter the size of an egg. 

Boil all together slowly for about three quarters of an hour. . 
Weldon W., Springfield, Ohio 


/ 








BILLS OF FARE FOR FAMILY DINNERS. 



SUNDAY DINNER. 


Tongue, 

Saratoga Potatoes, 
. Peach Pie, 

Pickles, 


Corn (canned), 

Lettuce with Eggs, 
Currant Jelly, 

Tea or Coffee. 


MONDAY DINNER. 

Roast Beef, 

Potatoes, baked with the meat, 

Baked Custard, 
Apples, Nuts, 

Coffee. 


Parsnips, 

Spinach, 

Raisins, 


TUESDAY DINNER. 

Roast Lamb with caper sauce, Peas, 

Potatoes, mashed and browned in oven, Cresses, 

Chocolate Cake, Canned Peaches, 

Tapioca Pudding, hard sauce, 

Coffee '[j«i Nuts - 





246 


HOUSEKEEPERS' NEW COOK BOOK. 


WEDNESDAY DINNER. 

Breaded Veal, Baked Corn, 

Mashed Potatoes, Cold Slaw, 

Steamed Peach Dumplings. 

Chocolate, Cake, Confectionery. 


THURSDAY DINNER. 

Stewed Veal, Vegetable Rice, 

Potatoes, Carrots, 

Tapioca Pudding, 

Chocolate, Sponge Cake. 


FRIDAY DINNER. 

Corned Beef, Turnips, 

Potatoes, whoie, Carrots and Rice, 

Apple Sago. 


SATURDAY DINNER. 

Fried Chicken, cream gravy, Asparagus, 

Mashed Potatoes, Lettuce, Maccaroni, 

Apple Pie, Cheese, Currant Jelly, 

Ice Cream Meringues, Pound Cake, Coffee. 


A WHITE DINNER. 


Codfish, . Maccaroni with Cheese, 

Mashed Potatoes, Water Cresses, 

Rice Pudding. 






INDEX 


PAGE. 


Almonds, blanch, for cakes . 


189 

Apple butter.. 


225 

Custard, baked. 


175 

“ Pie. 

.144, 

145 

Dumpling. 


156 

“ Baked. 


157 

“ Steamed. 


168 

Float. 


174 

Jelly.. 

.227, 

229 

/ Pie. 


144 

Pudding, baked. 


157 

Tartlets. 


144 

"Apples, baked. 


174 

Codd.ed. 


174 

Fried. 


79 

And quinces, canning. 


226 

Spiced. 


230 

Artichokes, pickled. 


233 

Asparagus. 


116 

Bacon, baked . . 


51 

Boiled. 


49 

Baking powder. 


124 

Bananas. 


175 

Banana float. 


175 

Bavarian cream with strawberry... 


176 

Beans, baked. 


107 

And corn, dried.. 


111 

Lima. 


.107 

String. 


107 

Beef, baked. 

.43 

, 44 

Broiled. 


43 

Brunswick stew. 


47 

Corned. 


42 

“ Boiled. 


45 

“ Stuffed. 


45 

Dried, frizzled in cream.. 


47 

Heart. 


46 

Jellied. 


47 

Kidney stew. 


46 

Loaf. 


44 

With onions.. 


45 


PAGE. 

Beef, pickle for. 42 

Potted. 47 

Roast. 43 

“ Broiled. 43 

Steak. 42 

“ Baked. 43 

“ Broiled. 43 

Tongue, corned or smoked. 45 

“ Fresh. 46 

Beet salad. 60 

Beets, baked. 112 

Boiled. 4V . 112 

Beverages, recipes for. 238 

Bills of fare.245, 246 

Birds’ nest. 85 

Pudding. 158 

Biscuit.*. 131 

Bisque glace .. 176 

Blackberry flummery. 176 

Jam. 224 

Jelly.228 

Blanch almonds for cakes. 189 

Blanc Mange.... 1*6 

Boi’ed dinner, a Yankee. 119 

Bread, biscuit, etc., suggestions for. 120 

Boston brown. 127 

Brown or Graham.126-128 

Buttermilk. 126 

Corn, see corn biead. 

Fondu.. 98 

For dyspeptics. 127 

. Fried.97, 98 

Milk sponge. 125 

Rye. 126 

Salt rising. 124 

Scrambled. 98 

Scrapple. 98 

Steamed. 98 

Stuffing for fish. 22 

Whey. 126 

Yeast. 125 





























































































248 


INDEX. 


PAOE. 

Breakfast dishes, suggestions (or 82-91 


Cuke*... 93 

Brown Betty. 187 

Buckeye croquette. 87 

Buckwheat cake*.94, 95 

Butter sauce, drawn. 68 

Cabbage, (toiled. 115 

Fried. 114 

Smothered. 115 

Cakes, cookies, snd fritters, suggestions for 187 

Cake, “Angel’s food'*. 198 

Blanch almouds for. 189 

“Carrie’s” gold. 198 

Chocolate loaf. 195 

Citron. 194 

Coflee.192, 193 

Colorings for... 190 

Corn-starch. 194 

Cream... 194 

Donna’s pound. 195 

Dutch.-. 196 

Frosting* for....i90, 191 

Ml. 190 

*' Dried apple... 193 

“ Wedding. 197 

“ White.;. 203 

Ginger.-.197, 198 

Gold. 201 

Icings for...190, 191 

Marble.199, 200 

Mardette.2C0 

Nut. 190 

Princess...—... 202 

Silver. 201 


PAOE. 

Cakes, small, or cookies...210-218 

“ Cinnamon drops... 211 

“ Cocoanut drops... 212 

*' Crullers. 216 

“ Kisses. 214 

“ Lady fingers...— 217 

’* Lore knots. - 216 

“ Maccaroons. 214 

“ Maple. 218 

“ Marguretha frie<l.. 218 

“ Ma s ginger snaps .,... 212 

“ Mother Christie s.. 112 

“ Mother’s tea cakes.- 215 

'* Mrs. Hobart’s. 212 

*' Phoebe’s poverty cukes.- 217 

4 * Sugar snaps. 216 

“ Wafers..216 

“ Without eggs.... —.- 211 

Candy, butter-scotch . 241 

Chocolate caramels. 241 

*’ Creams. 2<2 

Cocoanut. 242 

Cream. 242 

Ice cream. 243 

Maplo sugar. - 243 

Molasses.!.-. 243 

Nut.— 2-13 

Vinegar taffy. 244 

White sugar.... 244 

Canning fruits.225-227 

Cans, filling and sealing. 221 

Carrots, stewed.108, 109 

Catsup, cold.75, 76 

Cucumber. 75 


Spice. 203 

Sponge. 201 

Stella 8 French105 

Vanity..-.. 204 

Watermelon. 202 

Cakes, layer, baker’s cream. 210 

“ Chocolate. 206 

“ Cream. 208 

“ Fig. 209 

“ Fig paste for. 204 

“ Hickory nut. 205 

44 Jelly...207 

* 4 Mary’s cocoanut.205 

44 Mrs. Dean’s custard. 208 

44 No-Name. 206 

Orange ••••••••• 209 

** Raisin filling: for. 204 


44 White 209 


Currant. 74 

Grape.. 74 

General suggestions. 59 

Tomato..—... 75 

Cauliflower.... llt> 

Celery....... "9 

Salad... 61 

Stewel.—. 117 

Charlotte, Prince of Wales... IK. 

Russe..,. 177 

Strawberry....— 1C? 

Cb«*e cottage or Dutch.— ol 

Chicken.-.—. % 

Fritt ra.... 

Smear kase.—. $1** 

Straws—._ 97 

Cherries spiced.. 230 

Chicken cheese. 35 





















































































































IND 


PAGE. 

Chicken, cooking a young... 34 

Dressing. 30 

Fried. 34 

Jellied. 35 

Pie.35 36 

Salad.01 62 

Smothered. 35 

Chocolate. 238 

Cakes..105,*206 

Caramels. 241 

Creams. 242 

Pudding. 158 

Chow-Chow. ... 231 

Clam Chowder. 29 

Deviled. 29 

Codfish .1. 25 

Balls. 26 

On toast. 26 

Coffee. 238 

Cake.132, 192. 193 

Rolls. 97 

Cold-slaw. 66 

Cream dressing for. 60 

Corn, to hull. Ill, 112 

Corn-bread. 137 

Delicate. 138 

Johnny-cake. 189 

Southern hoecake. 139 

Steamed. 138 

Corn, green, see green corn. 

Corn meal cakes. 93 

M ush. 92 

Corn pone. 138 

Crab-apple j> lly and marmalade.227 

Cra ked wheat. 89 

Crackers'. 133 

Creamed. 133 

Cracknels. 53 

Egg. 133 

Cran)»erry jelly. 228 

Sauce. 79 

Cream Hamburg. 178 

Ice. 179 

Italian. 178 

\ „ Peach....,. 182 

Spanish. 183 

Tapioca. 184 

Velvet. 185 

Whipped. 185 

Croquettes.36, 37, 55, 57 

Cucumbers. 78 

Currant jelly.228 


EX. 249 

PAGE. 

Custards, desserts, etc. 173 

Lemon..... 180 

Doughnuts, raised...217 

Dressing chickens. 30 

Cream, for cold slaw. 60 

For chicken salad. 61 

Mayonnaise. 60 

Duck, roast. 39 

Dum|ling, apple.156, 157. 168 

Eels, fried. 23 

Egg-plunt. 104 

Eggs, drop|>ed. 83 

Fricasseed. 85 

Fried. 83 

Vrizzled.’.. 85 

For lunch. 84 

Poached.... 84 

Scrambled. 84 

Steamed. 84 

Stuffed.!. 85 

Suggestions for. 82 

Fig cake. 209 

Fig paste forsakes. 204 

Fish, bread stuffing for. 22 

Cakes. 24 

Cat, stewed. 22 

Chowder. 25 

Cod, see cod fish. 

Fresh, baked.23, 24 

“ I toiled. 23 

“ Fried . 22 

“ Potted. 25 

Halibut, smoked an I dried. 27 

Mackerel. 26 

Salad... 63 

Salmon, canned. 27 

Sardines and canned fish. 27 

Smelts, fried. 22 

Suggestions for. 21 

Trout, fried. 22 

Flannel cakes. 94 

Floating island. 177 

Fondu. 98 

French rice.’.. 177 

Fritters. 217 

Frogs, fried. 23 

Frosting for cakes..190, 191 

Gelatine icing for cake.. 190 

Gems, corn meal. 185 

Graham.134. 135 

Gingerbread.197, 198 

Ginger snaps.212, 213 
















































































































250 


INDEX 


PAGE. 

Own corn, baked...HO, HI 

BoHed. 109 

Canned. Ill 

Custard. HO 

Dried. Ill 

Fritters. 110 

Oysters.... HO 

Succotash —. Ill 

Grape Jelly.228 

Spiced. 220 

Grapes, canned. 226 

Griddle cakes, breakfast. 92 

Corn meal. 98 

Rice. 91 

Gurnlto, or okra. 118 

Halibut, smoked and dried. 27 

Hamburg Cream.... 178 

Ham, cooking.48, 49, 50, 95 

Curing and keeping..\.41, 42 

Hash... 58 

Head-cheese. 52 

Hoecake, Southern... 139 

Horseradish.-.80, 81 

Sauce. 69 

Hominy. 90 

Honey....... 99 

Housekeepers, young, suggestions to. 5-8 

Ice Cream. 179 

Iced grapes. 179 

Lemon.-. 179 

Orange. 181 

Icing.190, 191 

Italian Cream. 178 

s Jars, filling and sealing. 221 

Jam.224 , 225 

Jellies, suggestions for. 219 

Jelly, blackberry. 228 

Calves-foot. ^ . 58 

Cral>-apple.... 227 

Cranberry. 228 

Currant. 228 

Grape.228, 229 

Rliultarb and apple.„. 229 

Johnnycak', Bweet. 139 

Kisses. 214 

Kitchen utensils, necessary.f. 9-11 

Lady fingers.214 

Lamb, spired. 57 

Steaks, fried.-. 56 

Lemonade. . 239 

Lemon custard.-. 180 

Ice.~ 179 


Lettuce.-. 

Salad.. 

Liver, fried.. 

Lolieter salad. 

Mackerel, to cook.. 

Maccaroni.. 

Maccaroons. 

Meats, suggestions for 

Milk toust. 

Mince-meut for pies... 

Muffins. 

Mush.... 

Biscuit. 

Mushrooms. 

Boiled. 


PAGE. 


_ 80 

. 63 

_53 

_ 65 

. 26 

118, 119 
...... 214 

. 40 

...95, 96 

. 150 

135, 136 

. 92 

_ 96 

__ 99 

_ 119 


Mushroom sauce 


**• 


71 


Mustard.-. 77 

Sauce. 70 

Mutton chops, fried. 56 

Stewed and green peas.- 57 

Oatmeal, to cook.- 88 

Gems.-. 88 

Porridge. 89 

Pone.— 89 

Okra, or gumbo. 118 

Omelettes.86, 88 

Suggestions for.- 82 

Onion salad. 65 

Stew.-..114 

Boiled.113, 114 

Fried. 113 

Pickled. 233 

Orange cake. 209 

Cream. .-.- 181 

I >r'.s.rt. 1'" 

Ice. 181 

Souffle.- 181 

Oyster pie. 28 

Soup.- 18 

Oysters, broiled. 28 

Fled . 27 

Scalloped. 29 

Suggestions for.— 21 

Vegetable.112. 113 

Palac Sint.. - 163 

Panrakes. 93 

Bread. 94 

Parsnips. 109 

Peach cream. 182 

Peaches, canned.-. 227 


Frosted • ••••«•••••• SS MM •••••• 182 




















































































































INDEX. 


251 


• PAGE. [ 


PAGE. 


Peaches, pickled. 234 

Pears, baked. 183 

Canned. 226 

Preserved. 223 

Peas, green, to boil. 108 

Picallily. 234 

Pickles, Artichoke. 233 

Bottled. 234 


Cantelope sweet. 237 

Clarifying. 220 

Chopped. 232 

Chow-chow. 231 

Cucumber. 223 

Green tomato. 232 

Keeping from getting soft. 221 

Nasturtion. 233 

Onion. 233 

Peach mango. 236 

Pepper.233 

Ripe cucumber. 236 

Suggestions for. 219 

Spiced vinegar for. 229 

Sweet, peaches and plums. 235 

Tip-top. 236 

Pies and puddings, suggestions for. 140 

Pie, apple. 143 

Apple custard.144, 145 

Boiled cider. 145 

Cheese-cake.... 145 

Cherry. 145 

Chess. 146 

Cocoas ut. 147 

Corn-starch... 146 

Cream. 146 

Currant. 147 

Custard.— 147 

Pried apple. 144 

Elderberry. 148 

Grape... 148 

Huckleberry...,... 148 

Jelly. - 149 

Lemon....149, 150 

Mock mince. 151 

Peach. 151 

Pine-apple. 152 

Pot. 152 

Potato, Irish. 149 

* 4 Sweet. 154 










Pumpkin.150, 

Raisin... 

Raspl)erry. 

Rhubarb... 


152 

153 
153 
153 


Re, squash. 154 

Tomato, green. 155 

'* Ripe.156 

Transparent. 155 

Vinegar. 156 

Washington..*..... 156 

Pie-crust.142, M3 

Pigeon, roast. 38 

Pigs’ feet. 57 

Pine-apple. 181 

Preserves. 223 

Plums, canned. 227 

Pickled. 235 

Pork and Beans. 51 

Chops and fried apples. 48 

Salt, cooked in butter. 50 

Potato cakes. 101 

Souffles. 103 

Potatoes, browned. 102 

Cupped. 103 

Mashed.. 101 

Quirled. 102 

Saratoga. 102 

Scalloped... 1 03 

Stewed. 102 

Sweet.103, t04 

“ Mock. 104 

Poultry and game, suggestions for. 30 

Chestnut dressing for. 32 

Stuffing for turkey. 32 

Preserves, suggestions for.219, 221 

Citron. 222 

Pear. 223 

Pine-apple. 223 # 

Quince. 222 

Strawberry. 222 

Tomato. 224 

Watermelon. 223 

Prune whip. 132 

Puddings, suggestions for. 140 

Pudding, baked apple. 157 

Birds’ nest. 158 

Cherry. 153 

Chocolate. 158 

Cottage. 158 

Cranberry. 160 

Delicious. 159 

English plum. 159 

Fig .;. 160 

French... 161 

Grits. 160 

Hasty. 161 






















































































































252 


1SD EX 


FAOF. 

Pudding. Indian, baked. 162 

Indian, boiled. 161 

Kentucky. 162 

Lemon. J62 

Minute. 163 

Orange.- 163 

Palac Sint........ 163 

Peach cobbler.... 167 

Pine-apple. 163 

Queen of.- 161 

Rice. 163 

Snow... 163 

Steamed.— 167 

Strudel. 166 

Sweet potato. 166 

Tupioca.16o, 16S 

Pudding sauce, drawn butter.. 171 

Hard. 172 

Lemon. 171, 172 

Vinegar. 171 

White.•. 172 

Puffets for tea. 132 

Pufl'-|>aste. 112 

Puffs, German. 132 

Quail, broiled . .38, 39 

Rabbit, fried and stewed. 38 

Radishes... 79 

Raisin filling for cakes .189, 204 

Rhubarb. 80 

And apple jelly. 229 

Rice, boiled. 90 

Cakes. 90,' 91 

French. 177 

Rolls Parker House.129, 13 ) 

Tea. 130 

Spiced. 131 

Rusks.128, 129 

Salads, suggestions for. 59 

Salad, celery.1.. 61 

Chicken.61, 62 

Dressing... 61 

Egg aud cheese. 63 

Fish. 63 

Haiu. 64 

Lettuce..... ... 63 

Lolfcter. 63 

Onion....... 63 

Potato. 64 

Stlmon..........66, 68 

Tomato.67, 68 

Sally Luun. 96 

Salmon, cannod. 27 


• raoc. 

Salsify..U2 113 

Salt spiced. 72 

Sand tart*.—. ‘216 

Sordines....— 27 

Sauce, Bordeaux.-. 69 

Celery ..- 70 

Chi l. - 69 

Cranl»erry.. 79 

Currant.. 70 

Drawn butter. 68 

Goosel>errr. 73 

Ilorserud.su... 69 

Lemon.. 71 

Mushroom.. 71 

Mustard. 70 

Oyster. - 71 

Parsley. 72 

Spearmint.... 73 

For wild fowl. 71 

Wine.73, 74 

Worcestershire. 72 

Sauer-kraut. 115, 116 

Sausages.- 55 

Bologua. 54 

Mo k... 54 

To preserve... 41 

Scrapple.- 52 

Sea-foam.- 215 

Sea-moss farine. 184 

Sheep’s tongues, fresh...".. 46 

Short-eake, strawlterry...169, 170 

Raspberry.- 170 

Slaw....66, 67 

Cream dr ssing for.... 60 

Smear-kase... 71 

Snow, a dish of... 184 

Soda-water, “Aunt Ellen’s”.-.. 239 

Soups, suggestions for..... 12 

8ou p. I >ea n ..............................................14, 15 

Beef...13, 14 

Bread.....*..15 

C l3m..M..... . ........ w....... ......................... 16 

C!h tclcon .. ... ....... ....................... 15 

Corn. 15 

Giblet. 16 

O u m bo.................................................. 16 

Milk. 17 

Mock turtle._ 16 

Mutton ...mm.........m...mm*...................m 17 

Noodle.... 17, 18 

f ~) k ru.................................,......... 19 

Oyster. 18 


















































































































INDEX 


253 


- PAGE. 


Soup, pea. 19 

Potato. 19 

Tomato. 19 

Vegetable.. 19 

White. 19 

Spare-rib, roast. 51 

Spiced salt. 72 

Spinach. 114 

Squash, baked. 117 

Dry, for pies. 118 

Fritters. 117 

Summer to cook. v . 117 

Squirrel, broiled. 37 

Strawberry charlotte. 183 

Preserves. 222 

Short-cake.1G9, 170 

Stuffing, apple. 33 

Bread, for fish. 22 

Plain. 33 

Potato. 33 

For turkey. 32 

Succotash. Ill 

Sugar snaps. 21G 

Suggestions to young h« usekeepers. 5-8 

Sweet-breads, Germuu. 53 

With mushrooms. 54 

Sweet slaw. 67 

Tapioca cream. 184 

Tartlets, apple. 144 

Tarts, jelly. 133 

Sweet potato. 174 

Sand. 215 

Tea. 239 

Tea dishes, suggestions for. 82 

Cakes, “Mother’s”. 215 

Puffs.:. 99 

Tomato, baked. 105 


PAGE. 

Tomato catsup. 75 

Custard...... 10G 

Fritters... 107 

Fried. 105 

Green, for winter pies. 107 

Mustard. 76 

Oysters. 10 G 

. Preserve. 224 

Salad.67, G 8 

Spiced. 230 

Stuffed. 10 G 

Trifles. 184 

Tripe, fried. 53 

Turkey boiled. 33 

Roast, with oysters. 33 

Scalloped. 34 

Stuffing for... v .... 32 

Turnips. 109 

Utensils, necessary kitchen. 9-11 

Veal croquettes. 53 

Cutlets. 53 

Loaf. 56 

Roast. 56 

Jellied. 35 

Vegetables, suggestions for. 100 

Venison roast. 37 

Steak, broiled. 37 

Vinci ar, spiced, for pickles. 229 

Waffles. 137 

Water cresses. 80 

Weights and measures. 186 

Welsh rarebit. 96 

Wheat, cracked. 89 

Wine, elderberry. 240 

Sweet, grape. 240 

Woodcock, to broil. 39 

Yankee boiled dinner. 119 























































































THE WORLD RENOWNED WATERBURY 

WATGH Elated 

Witla Oliarm 

ONLY $3.50 


CHAIN 


We will send this Splendid Watch and Gold Plated Chain with 
Charm Free to any one sending us a Club of Twenty to 
this Book at Twenty-five Cents Each. 


EVERT WATCH WARRANTED A SPLENDID TIMEKEEPER, AND 
TO DIVE ENTIRE SATISFACTION OR MONEY REFUNDED. 


On Receipt of 83.BO we will Mend this Celebrated Watch and Oold 
Plated Chain with Charm by Mail. Prepaid, ami Cunrnutoe 
it to Reach you Safely or Refund the Money. 








DESCRIPTION. 


The Waterbury Watch is a stem winder. I 
The case is nickel-silver and will always i 
remain as bright as a new silver dollar. 
The Watch has a heavy beveled edge, crys¬ 
tal face. The works of the Watch are made 
with the finest automatic machinery. Every 
Watch is perfect before leaving the factory. 
So well known have these Watches become, 
thousands are buying them in preference to 
higher priced Watches—Over 100,000 
have been made and Sold the past 12 
months. The company are now making nine 
hundred Watches every day or 3 every 2 min¬ 
utes. You would imagine the whole country 
supplied by this time. By no means. This is 
the merchant’s Watch, the farmer’s Watch, 
the miner’s Watch, the laborer’s Watch, 
the boy’s Watch, the school-girl’s Watch- 
in fact. Everybody’s Watch. 


The Waterbury Watcli Company has a na¬ 
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received .front this coinpauy their New 
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tains more ingenuity than ny other article 
that has been patented for years. Bach 
Watch is put up in a handsome, new, 
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A watch made by hand would cost as much 
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This is why they can be made so cheap. 


THE ONLY RELIABLE CHEAP WATCH MADE. 


A Few High-Testimonials.—Thousands More could be Given. 


Brooklyn, N. Y.. October 10, 1881. 
Gentlemen:— One of your Waterbury Watches 
was presented to me at the beginning <>f the 
paBt season by one of the officers of this 
road. 1 was responsible for the time used 
on ‘lie road. 1 started all trains by your 
Watch. Mr Gunther, our President, stated 
that he never had tlie trains run so regularly 
as they were the past season. 1 showed him 
the watch I run them by, which was a 
Waterbury Watch that did it. 1 stopped 
every morning during the season, and com¬ 
pared the watch with the chronometer at 
the Long Island Depot, and found my 
watch did not vary half a minute the entire 
season. 

• WM. S. Blydenburo, 

Depot Master Brooklyn, Bath and Coney 
Island II. R. 

Princeton, Highland Co.. Ohio. 

Dear Sir The W aterhu y Watches came 
to hand last Monday. They were all in good 
running order, and keep accurate time 
Very Respectfully. 

Thomas G. Drake. , 

New Bedford, Mass. 

Gents:—The new Waterbury Watch in satin- 
lined case was received last week in perfect 
order. The watch you-ent me a year ago is 
as good as when received, and both keep 
splendid time. S. M. Read. 

“I have received the Watch, and was well 
leased wdth it 1 have sold it for §7.00. 
end me another*. 

J. J. Hodges, Walthal, Mass. 

Grant’s Bend. Ky. 

The Waterbury Watch ami Chain came 
promptly and in good order. I am well 
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you this winter, as I have found your pre¬ 
miums are exactly as represented. 

Henry E. Hempfi.ing. 


I have been carrying one of the Waterbury 
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uine watch, hnmlsome in appearance, made 
in the very best and most durable manner, 
and worth far more than tlie price asked for 
it. Bob’t H. Young, 

Publisher Lutherun Evangelist. 

Grand Island, Colusa Co., Cal. 

Gentlemen :—The Waterbury Watch you sent 
me arrived safely some time since, and I 
must say that 1 am very much pleased with 
it It keeps first-class time, as good as a 
watch that cost §2(1. Yours truly. 

Rob t Mason. 

Vassar College, Poughkeepsie, N. Y., 1 

May 1. 1882. J 

Gentlemen :—Allow me to take this op¬ 
portunity of expressing my admiration for 
the excellence of this simple and inex¬ 
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a silver watch in our house which cost, 
at a reliable dealer’s, seven times as much. 
Each of my boys carries one of these watches 
and with great satisfaction. 

Yours very truly. 

W'i ,liam B. Dwight, 

Professor of Natural History, Vassal College. 

Nf.w Britan. Pa. 

Gent*:— I recetvod the W’aterbury Match 
and Chain. Am so well pleased that I wish 
to return mv profound thanks. Will con¬ 
tinue to work for you in the future. 

A.G. Hendricks. 

Whef.i.sbur i, Ohio. 

Sir *:—I received the Waterbury W’atch 
on the 9th of September, and it has kept ac¬ 
curate time ever since, and I am well satis¬ 
fied with it. Please send wholesale prices. 

Yours truly. W. S. Colorove. 


The Waterbury Watch keeps good time; it 
is really the watch for the farmer. I would 
not part with mine. 

J. D. Smith, Modoc, Ark. 


Gentlemen:— Send me another one of those 
excellent Waterbury Watches. This is the 
third one I have ordered. 

Rev. T. J Adams, Butler, Ga. 


Address MAST, CROWELL & KIRKPATRICK, 

PUBLISHERS OF THIS BOOK. SPRINGFIELD, OHIO. 







BEST SI DICTIONARY * I FREE 

£«il ill this AlTirtiseaent. It tolls hew ycu c&s get this T&katle booh fn*e. ■ ■ ■ HH IBB 


The National Standard Dictionary and Ency- 
clopediH of IJoef'ul Kiowlrdce i«* » iinitiriil llaud 
Book for ready reference, handsomely Illustrated. 


neatly printed from new platen, * itli plain type, on goor 
paper, beautifully Iwtintl In English cloth, p_: vil 

and ornamented v ith gold A Idack designs. 


l>u#rr» w This l*ook contains 608 napes, and in 
vivo I >• n pronouncing lexicon of tlie English 

language to which fa added an appendix of useful and 
valuable information. containing a compilation of facts 
for reference on various subjects, being an epitome of 
matters 11 iatoricu I, Statistical,Biographical, Po¬ 
litical, Geographical, and of general interest. 


Ail I Will Woi/lw This Dictionary contains about 
T\/ ( vUU ff Ul ** 411.000 words, Correct!y Spelled, 


Properly Pronon need and Exactly Defined, this number be¬ 
ing all the needed words fouud in the Knglish language. 


700 Illustrations. Ck,..ui«w'M.i 

illustrations, representing Birds, Animals. Fishes. In¬ 
sects. Plants, Floirers, Seetls, Implements, perfect v show¬ 
ing hundreds of objects found in Mechanics, Mathematics, 
Geometry, Architecture, Military, Naral, Botany, and the 
Animal. Vegetable and Mineral Kingdoms, interspersed 
through 608 pages, in connection with the word and 
definition, showing at a glance what a tiling is and 
means far better than the best word definition. 


Marlr T’liie f This book is a Ready Reference Li- 
JldTR HI IN • Irrary for Readers, Workers, Thinkers 



and Writers, and of incalculable worth to every class. 

Besides l>eing a complete Dictionary with 700 illustra¬ 
tions, it contains Concise, Important and Correct Articles on the following subjects, nanief' 
Abbreviations in common use. A full table of Synonyms. This table is of the greatest vaJA 
to those who would write and speak correctly. A Biographical Register^ containing the 
of birth and death of the Famous ersonages of History, Art, Science, Literature, Religion A 
Politics, from the earliest known times to tlie present. This information alone is worth 
price of the book. Also Foreign Words and Phrases; American Geographical Sames; Sobruto. 
given to American States, etc.: Weights nnd Measures; Tables of Metric System; Marks and Ru 
for I'unctuation; Divisions qf Time; Simple Rules for Spelling- Use of Capital Letters; Parliament- \ 
ary Rules and Usage a* Valuable Information for Business Men: fazes of Books and Papers, Geo¬ 
graphical Statistics; Census qf Principal Cities, etc.; Distance Tables; Coinage Tables; and various 
other information. 


You Need 


Iff This book is invaluable to every one who would understand what he is 
* * • daily called upon to Read L Break and Write It is a Foot to be Cow- 
y, very Useful and Necessary. You cannot afford to be without it. It is 


suited F.rery Day, ... ...... .—...... x . ..... ... — ..... — 

superior to all other low-priced Dictionaries. We guarantee it will please you. If jou can¬ 
not afford to pay tirelre dollars for a Webster, you certainly can afford one dollar for a book to 
take the place of it 

Tbiw Elegant Dictionary and Encyclopedia of Useful Knowledge will be sent 

postpaid for £1. Five Books for $4. Get four friends to buy one each, and thus get youi 
own book free. 


Wfnm WindilKr WafpTi Ffili'.F, I To any one sending us a club of eight, at Si 

r>u in ?v lntiing n aicn r iveiEj each we wlu aend fr( , e aB a p rem ium. the 

Celebrated Waterbary Stem Winding Watch. Warranted an accurate timekeeper. 


Vnv* wtl We send the Standard Dictionary, postpaid, and one year’s subscription to 
T UI p A mi AM) FIRESIDE. Or, if you 


_ ____ prefer, for ?1.23 we send the 

Standard Dictionary and six months’ subscription to OlJR YOUNG PEOPLE, a band- 
some 20 page journal, filled with choice reading and fine pictures that will delight people of 
all ages, whether eld or young. 

L’’T> E* t' f We send this Grand Dictionary free to any one sending six subscribers to this 
■ niMJtj • book 23 cents each, or to any one sending us six subscriber to Our Young 
People for six months at CO cents each. 


A Magnificent Pictnre, size 10x24 Indies, an accurate copy of a £12 
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Address MAST, CROWELL & KIRKPATRICK, 

Publisher* of this Hook. SPRINGFIELD. OHIO. 










DO YOU WANT TO PURCHASE 
OR OBTAIN FREE AS 
A PREMIUM 

Boohs, Bibles, 

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It you have not got one, send for one at once. It will be mailed 
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By subscribing to the Farm and Fireside Library you can obtain 

I TO 3 DOLLAR BOOKS FOR 25 CENTS EACH. 

7Z22Z OF CUBSC2ITTIC2T T3 THZ FASH A273 FIZECDE LIB2A27: 

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ros 23 0*713, A C0F7 CF AKY BCCS 07 THIS LIST VTILL EE SEITT E7 HAIL, PCSTFAIT. 


Book No. I. Life and Adventures of Robinson Crusoe. This well-known book may be 

rank d as the m «i popular sutudard juvenile book ever printed. Our edition is complete 
in one vol. Fully illustrated. , ; I 

Book No. 2. The Pilgrim’s Progress from this world to that which is to come. This re¬ 
markable book, as every one knows, was written under the similitude of a dream, by John ] 
Kunyan, the most popul ir ret gious writer in the English language; ami perhaps more ■ 
copies have been sold than any other book except the Bible. Our edition is complete and ' 
unabridged, with appropriate illustrations. 

Book No. 3. New Farm and Fireside Cook Book. ONE OF THE i I ~T < 'Mig B0OJK8 

EVER PUBLISH ED. Ooutuns about l.uoo Recipes. It is just the boon that cveiy wue and 
housekeeoer needs. It tells now to cook all kiuds of bread, cakes, anu meats; 11 tells how 
to make all kiuds of soup; it gives reci|>es lor cooking tisn, oyster?, poultry and game; it 
tells how to select the best poultry, fish, meats, etc.; it gives the best method* ot preparing 
sauces and salads and all kinds ot vegetables for the table and tells the bouaekeepei all 
she needs to know a trout bread, biscuits, rolls, puddings, pies, custards, creams, cookies, tea, 
cotlee, choc ilate, home-made candies, antidote for poison, cooking for the sick, and many 
other useful things. J 

Book No- 4. Saved at Last from Among the Mormons. Every man and woman in the 
lau l snould real this story, which is founded upou facts, and gives an insight into the low 
estate of woman under the Mormon rule. 

Book No. 5. Gulliver's Travels. This book tells of the supposed travels and surprising 

adventures of Lemuel Gulliver into several remote regions of the world, where he met with 
a race of people no larger than your hand. Also his wonderful exploits among giants. Corn- 
plate in oat volume. Finely illustrated. 

Book No. 6. Bread and Cheese and Kisses. By B. L. Farjeon. A very popular Christmas 

story after the style of Dickens; abounds in excellent uud novel features. Complete in one 
volume, with illustrations. 

Book No. 7. The Arab an Niqhts' Entertainments Illustrated with numerous wood en¬ 
gravings, descriptive of those many strange and singular stories which the legend says the - 
gultanoss of Persia related to the Sultan night after night, in order to prolong her life, and 
thus finally won his affections and delivered the many virgins, who but for her would 
have been sacrificed to his unjust resentment. '<■ ^ 

Book No. 8. /Clips’* Fnblei. The Fables of Avsopus, an apt representative of the great social 4 
and intelle tual movement of the ago which he adorned. Born a slave, he forced his 
way ny his mother-wit into the courts of princes. In one vol. Verv profusely illustrated. 

Book No. 9. John Ploughman’s Pictures; or, More of his Plain Talk for Plain People, by 
Kev. Clias. II. Spurgeon. This book is exceedingly humorous and instructive, using the 
simplest form of words and very plain speech. To smite evil, and especially the monster 
evil of drink, has boon the author’s earnest endeavor. Complete in one volume—contain¬ 
ing a great number of pictures. ] 

Book No. 10. Noble Deeds of Men and Women. A history and description of noble deeds, 
presenting correct and beautiful models of noble life to awaken the impulse to Imitate what 
we admire. By the recorded acts of the great and good we regulate our own course, and 
steer, star-guided, o^er life’s trackless ocean. 

The usual price of thee* books Iku -v* n cloth is $1 00 to F3.00 each. We bind them in heavy 
piper, and send them by mail t prepay the postage. They comprise a wide range and 
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these books will posses* a library of the most popular books ever piudishcd. We have not 
room to give an exU d dear rip tin e» each book, but all will be delighted who obtain these 
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one alone requiring fifty pictures to complete it. 

MONEY should 1* sent by Post-office Money Order or Registered Letter, addressed to 


FARM AND FIRESIDE COMPANY. Springfield, Ohio. 


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